It's recipe time! Prepare this Moroccan pumpkin couscous at home
Moroccan pumpkin couscous is a vibrant, flavorful dish that blends the sweetness of pumpkin with Moroccan spices. Originating from North Africa, it exemplifies the region's penchant for mixing vegetables and grains into satisfying meals. A true reflection of Morocco's culinary diversity, it's well-suited for vegetarian and eggless diets. Ideal for a warm dinner or celebratory occasion, let's prepare to cook this delightful dish.
Gather the following ingredients
For Moroccan pumpkin couscous, gather one cup couscous, two cups vegetable broth, a small peeled and cubed pumpkin, one chopped large onion, two minced garlic cloves, one diced carrot, half a cup raisins, a quarter cup chopped almonds, two tablespoons olive oil, and spices including one teaspoon cinnamon, half a teaspoon ginger and cumin, and salt and pepper to taste.
Prepare the pumpkin
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a bowl, coat the cubed pumpkin with one tablespoon of olive oil. Arrange the cubes on a parchment-lined baking sheet. Roast for about 25 minutes until they're tender and the edges are slightly caramelized. Roasting brings out the pumpkin's sweetness and enriches the dish's flavor profile.
Cook couscous perfectly
While your pumpkin roasts, prepare the couscous. In a medium saucepan, bring two cups of vegetable broth to a boil. Add in your couscous along with a half teaspoon of salt; stir once. Turn off the heat; cover and let it sit for five minutes or until all liquid is absorbed. Fluff it gently with a fork afterward to prevent any clumps from forming.
Saute vegetables and spices
In a pan over medium heat, pour in the remaining olive oil. Saute the onions and garlic until they are golden brown, which takes about three minutes. Add the carrots and sprinkle in a teaspoon each of ground cinnamon, ginger, and cumin. Stir frequently to combine flavors and cook for five minutes, until the carrots are tender but still have some firmness.
Combine and serve
Finally combine roasted pumpkin cubes into sauteed vegetables mixture along with cooked couscous. Mix gently ensuring even distribution of spices throughout couscous grains without mashing up pumpkin pieces too much - preserving their shape adds visual appeal! Stir in raisins and almonds lastly for an added texture contrast before seasoning further if needed according to taste preferences.
