Smoked pumpkin with minted couscous

Try either butternut or pumpkin.


Serves 6

1 Tbsp canola oil
2 cloves garlic, peeled and crushed
½-1 Tbsp sweet smoked paprika
2 tsp ground cumin
½ tsp ground ginger
Pinch salt
Freshly ground black pepper, to taste
2 Tbsp tomato purée
4 tomatoes, skinned and diced
2 cups water
400g butternut or pumpkin, peeled and sliced into 2-3 cm chunks
sprigs of mint

Minted couscous:
375g instant couscous
500 ml boiling water
4 Tbsp chopped fresh mint
Pinch salt
Freshly ground black pepper, to taste


Heat oil in a heavy-based saucepan.
Add garlic and cook for 1 minute over medium heat.
Add paprika, cumin, ginger, salt, pepper, tomato purée, tomatoes, water and pumpkin and stir well.
Bring to the boil, partly cover with a lid, reduce heat and simmer gently for about 20 minutes or until pumpkin is tender.
Place couscous in a bowl.
Pour boiling water into a measuring jug, stir in mint then pour over couscous.
Cover tightly with cling-film and stand for 5 minutes.
Uncover and fluff up the couscous with a fork.
Season with salt and pepper.

Serve the pumpkin with the minted couscous. Garnish with sprigs of mint.