Pumpkin and pistachio couscous with grilled haloumi

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Pumpkin and pistachio couscous with grilled haloumi
  • 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


Pumpkin and pistachio couscous with grilled haloumi
  • 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.

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