Butternut Pumpkin and Sweet Potato Couscous

This is such a simple and tasty accompaniment to go with either lamb, chicken or fish, or even eaten by itself as a salad. This is my own variation on recipes I have come across, after all that is what cooking is about, using a recipe as a blue print and changing it to make it work for you.

Butternut Pumpkin and Sweet Potato Couscous

Butternut Pumpkin
Sweet Potato
Coriander seeds ground
Cumin ground
Extra Virgin Olive Oil
Couscous
Vegetable Stock
Raisins
Fresh Coriander
Butter/margarine

Peel and cube pumpkin and sweet potato, season with ground cumin and ground coriander. Coat with a small amount of olive oil and toss. Place on an oven tray and roast for an hour in a 180 degree oven.

Bring stock to the boil then stir in the couscous, cover and allow to stand for 2-3 minutes. Add butter/margarine and heat again on a very low heat for 3 minutes while stirring with a fork to separate the grains.

Gently stir through the vegetables, raisins and chopped coriander.

*My Notes*
The quantity for this recipe very much depends on how much you need to make, that is why I haven't included amounts. When cooking your couscous follow the instructions on the packet, but it is generally the same amount of liquid to couscous, so 1 cup of couscous use 1 cup of liquid. I find that using two forks and using a tossing motion works best to separate the grains.