Ingredients
- 1 kg (2 lb 4 oz) pumpkin
- 2 tablespoons olive oil
- 250 ml (1 cup) vegetable stock
- 185 g (1 cup) instant couscous
- 250 g (1 cup) plain Greek-style yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon butter
- 2 garlic cloves, crushed
- 1 small onion, finely diced
- 2 tablespoons finely chopped flat-leaf (Italian) parsley
- 2 tablespoons finely chopped coriander (cilantro) leaves
- 35 g (¼ cup) roasted, shelled and roughly chopped pistachio nuts
- 2 tablespoons ras el hanout or Moroccan spice blend
Method
1. Peel the pumpkin, cut it into 2 cm (¾ inch) thick pieces and toss it in a bowl with the olive oil and remaining spice mix. Preheat a covered or kettle barbecue to medium direct heat.
2. Grill the pumpkin, covered, for 45 minutes, or until it is golden all over and cooked through.
3. Bring the vegetable stock to the boil, pour it over the couscous and stir to combine them. Cover the bowl with plastic wrap and leave it for 10 minutes, or until all of the stock has been absorbed.
4. Spoon the yoghurt into a small bowl, stir in the lemon juice and honey, and season to taste.
5. Melt the butter in a small frying pan, add the garlic and onion and cook them over low heat for 5 minutes, or until they are softened. Add the onion mixture to the couscous with the parsley, coriander, pistachio nuts and 2 teaspoons of the spice mix, stir it together and season to taste.
6. Pile the couscous onto a serving plate, top it with the grilled pumpkin pieces and serve with the yoghurt dressing.
