ROASTED PUMPKIN WITH TOMATO COUS-COUS
This is a simple recipe to use with pumpkin, since we usually get lots of it during the autumn season. Here it is roasted in the oven together with a nice coat of cous-cous and cheese. You can use bread crumbs if you want, instead of cous-cous. Good dish on its own, but can be combined with some other vegetable dishes.
4 servings:
450 g/1 lb. pumpkin, sliced
2 tbsp olive oil
salt, pepper
200 g cous-cous
100 g parmesan cheese, grated
salt, pepper
2 tbsp rosemary, chopped
100 g cherry tomatoes, halved
a handful of basil
Preheat the oven to 170 C/340 F. First, sauté the seasoned pumpkin slices in olive oil on moderate-high heat, until they get browned on both sides. When they are ready, put them into an oven-proof tray. Now, do the coating by blending the cous-cous with boiling water (as recommended on the package) and when it is soft and ready, mix it with all other ingredients. Sprinkle this coat over the pumpkin in the tray, sprinkle with olive oil, and roast in the oven for about 20 minutes, or just until the pumpkin gets soft.