Pumpkin Couscous: Pumpkin Couscous Recipe

In autumn, this is a great couscous dish to serve to bring the season to a tasty note. The pumpkin recipe featured here makes a great lamb couscous; for a vegetarian version with a hearty stock simply forgo the meat.

Serves 6 people

675g (1 ½ lbs) couscous
675g (1 ½ lbs) lamb, trimmed and cut into pieces
90g (3 oz) dried chickpeas
5 white onions, sliced lengthwise
450g (1lb) carrots, peeled and cut into 3.75cm (1 ½ “) pieces
675g (1 ½ lb) pumpkin, cut into 3.75cm (1 ½ “) pieces
225g (8 oz) black raisins
225g (8 oz) unsalted butter
4 tablespoons granulated sugar
Pinch of pulverised saffron
2 teaspoon ground ginger
½ teaspoon powdered turmeric
Salt and black pepper to taste

Soak the dried chickpeas overnight. The next day, drain them, cover with cold water and cook for 1 hour. Drain, cool and submerge the chickpeas in a bowl of cold water. Gently rub the chickpeas with your fingers so that the skins discard and rise to the top of the water. Set the peeled chickpeas aside.

To prepare the couscous, follow the instructions for making couscous.

To make the broth, place the trimmed lamb in a pan with half the butter. Add the salt, spices and onions. Cover and cook gently over low heat for 10 minutes. Add 1.8 litres (3 pints) water and the drained chickpeas and bring to the boil. Bring to the boil, reduce the heat and simmer, covered, for 1 hour. Add the carrots, sugar and raisins and continue cooking for 30 minutes more.

30 minutes before serving, add the pumpkin to the broth and bring to the boil. Simmer for another 20 minutes.

Spread out the couscous into a serving dish and toss with the remaining butter. Spread out and form a large well in the centre. Using a perforated spoon, transfer the meat and vegetables to the well. Drain the broth, adjust seasoning and serve separately.