Name: Pumpkin and pistachio couscous with grilled haloumi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup (250ml) vegetable stock; 2/3 cup (160ml) water; 1 tablespoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 60 gram butter; 1 1/2 cup (300g) couscous; 1 tablespoon olive oil; 1 (170g) medium red onion, chopped finely; 1 clove garlic, crushed; 2 teaspoon sweet smoked paprika; 1 teaspoon each ground turmeric and cumin; 1/2 teaspoon cayenne pepper; 1/2 cup (70g) roasted unsalted shelled pistachios; 1/4 cup (50g) finely chopped preserved lemon rind; 1/4 cup each finely chopped fresh flat-leaf parsley and mint; 600 gram pumpkin, sliced thinly; 180 gram haloumi cheese

Ingredients

1 cup (250ml) vegetable stock

2/3 cup (160ml) water

1 tablespoon finely grated lemon rind

1/3 cup (80ml) lemon juice

60 gram butter

1 1/2 cup (300g) couscous

1 tablespoon olive oil

1 (170g) medium red onion, chopped finely

1 clove garlic, crushed

2 teaspoon sweet smoked paprika

1 teaspoon each ground turmeric and cumin

1/2 teaspoon cayenne pepper

1/2 cup (70g) roasted unsalted shelled pistachios

1/4 cup (50g) finely chopped preserved lemon rind

1/4 cup each finely chopped fresh flat-leaf parsley and mint

600 gram pumpkin, sliced thinly

180 gram haloumi cheese

Method

1.Bring stock, the water, rind, juice and butter to the boil in medium saucepan.

2.Combine couscous and hot stock mixture in large heatproof bowl, cover and stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

3.Meanwhile, heat oil in medium frying pan and cook onion, garlic and spices, stirring, until onion softens.

4.Stir onion mixture, nuts, preserved lemon and herbs into couscous, cover to keep warm.

5.Cook pumpkin on heated oiled grill plate (or grill or barbecue) about 10 minutes or until tender.

6.Slice cheese lengthways into four pieces, cut each piece into triangles. Cook cheese on same grill plate (or grill or barbecue) until browned both sides.

7.Serve couscous topped with pumpkin and cheese, and sprinkled with more coarsely chopped parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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