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Ingredients
- 500g butternut pumpkin, peeled and cut into 2cm pieces
- 2 tbsp olive oil
- 1 ½ cups vegetable stock
- 1 ½ cups of couscous
- 1 can chickpeas, drained
- 1 cup coarsely cut coriander or parsley
- 1 lemon
- 300g cooked beef strips
Method
Preheat oven to 180C. Place pumpkin in a roasting pan and drizzle with half the oil. Crack over black pepper and roast for 20 minutes until soft. Meanwhile, combine stock and remaining oil in a saucepan and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and set aside for 5 minutes. Use a fork to separate grains and pour into a large bowl. Add pumpkin, chickpeas, coriander or parsley and squeeze over the juice of one lemon. Gently mix together and top with beef strips.
