Caramelised Pumpkin & Parsnip with Couscous
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Serves 4
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Prep15 minutes
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Cook 30 minutes
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Cost $3 a serve
Ingredient
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500g jap pumpkin, cut into thin wedges
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500g parsnips, peeled, halved lengthwise
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2 tablespoons vegetable or olive oil, plus 2 tablespoons extra
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2 tablespoons brown sugar
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6 cloves garlic, unpeeled
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1 cup pearl couscous
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1 tablespoon white wine vinegar
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1 teaspoon wholegrain mustard
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1 teaspoon chopped oregano
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100g baby rocket leaves
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50g fetta, crumbled
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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.
Caramelised
Pumpkin
