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Caramelised Pumpkin & Parsnip with Couscous - Cheese & Corn Stuffed Potatoes - Sticky Chicken With Mandarine, Wild Rice & Herb Salad (part 1)

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Caramelised Pumpkin & Parsnip with Couscous

·         Serves 4

·         Prep15 minutes

·         Cook 30 minutes

·         Cost $3 a serve

Ingredient

·         500g jap pumpkin, cut into thin wedges

·         500g parsnips, peeled, halved lengthwise

·         2 tablespoons vegetable or olive oil, plus 2 tablespoons extra

·         2 tablespoons brown sugar

·         6 cloves garlic, unpeeled

·         1 cup pearl couscous

·         1 tablespoon white wine vinegar

·         1 teaspoon wholegrain mustard

·         1 teaspoon chopped oregano

·         100g baby rocket leaves

·         50g fetta, crumbled

·         Crusty bread, to serve

Recipe

Preheat oven to 200°C/ 180°C fan-forced. Place pumpkin and parsnips on a baking tray. Drizzle with half the oil. Sprinkle with sugar; toss to coat. Scatter garlic around vegetables; bake for 30 minutes or until tender. Meanwhile, heat remaining oil in a medium saucepan over moderately high heat. Add couscous; cook and stir for 2 minutes or until golden. Add 1 cup boiling water. Bring to the boil. Reduce heat; simmer, covered, for 8 minutes or until liquid is absorbed and couscous is tender. Drain. Transfer to a large bowl. Whisk extra oil, vinegar, mustard and oregano in a jug. Add to hot couscous; stir to combine. Squeeze garlic flesh from skins. Add to couscous, along with rocket, pumpkin and parsnip; mix to combine. Top with fetta. Serve with bread.

http://3.bp.blogspot.com/-Q0x0PDgNRek/TpoHIOF-bhI/AAAAAAAAGlk/KKCrF1g5Eo4/s1600/DSC00087.jpg

Caramelised Pumpkin

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