Pumpkin season is nearly over already! I know that they are available pretty much any time of year now, but there’s something special about seasonal ingredients–where’s the fun when you can get them whenever you want?
Serves two as a main meal, four as a side
Preparation: 10 mins
Cooking time: 15 mins
350g butternut squash (1 medium to small squash), sliced in half mo0ns, roasted for at least 30 minutes
3 garlic cloves, minced
1/2 tsp cumin seeds
1 tbsp vegetable oil (canola or coconut will do fine)
1/2 red onion, chopped
1 small chilli, seeds removed
6 cherry tomatoes, halved
1 can chopped tomatoes
1 can chickpeas, drained
1-2 tbsp red wine (optional but definitely worth a try)
a pinch of cayenne and cinnamon
a pinch of dried parsley, to garnish
100g couscous, dry
100ml boiling water
Pour boiling water over the couscous in a heat-proof bowl and let sit while you cook.
Heat the oil in a large pan on medium heat. Gently fry the cumin seeds and garlic for 3-5 minutes, until browned.
Add the red onion and chilli and cook till soft (5 minutes approx). The onion should start to caramelise.
Add the cherry tomatoes, chopped tomatoes and chickpeas, and cook for five minutes. Add the roasted butternut squash and a few tbsp red wine, sprinkle over the spices, and cook for another 5 minutes until the vegetables are mellow and tender.
The couscous will by now have absorbed all the water. Fluff it up with a fork–not a spoon, I beseech you. That’ll only make it clump together in a most unappealing way. Serve the hot vegetables over the couscous and enjoy immediately.
I hope this helps you glide through the week with ease and peace of mind! If you’ve any tips or recipes to make weeknight dinners a breeze, share them in the comment below 🙂