A clever way to use your leftover lamb and roast pumpkin. You will love the amazing flavours in this Moroccan inspired dish. The fruits and spices create a delicious combination that is sweet and tasty but not too spicy.
Preparation & Cooking time:
Makes 12 pancakes
½ butternut pumpkin, cubed
1 tablespoon olive oil
1 teaspoon ground cumin
1½ cups chicken stock
6 teaspoons harissa
10 prunes, chopped
1 cup couscous
2 whole roasted red peppers, sliced
½ red onion, finely sliced
2 handfuls baby spinach leaves
400 g cooked lamb, warm
1 handful pine nuts, toasted
plain yoghurt to serve (optional)
3 tablespoons orange juice
6 tablespoons olive oil
2 tablespoons white condiment (white balsamic vinegar)
1 Preheat oven to 200°C.
2 Coat pumpkin cubes with oil (I like to put them in a plastic bag with the oil so they get coated evenly), place on a roasting tray and sprinkle with cumin. Roast for 20 minutes, until brown and cooked through.
3 Boil chicken stock in a saucepan. Remove from heat and add harissa, prunes and couscous. Mix then cover with lid for 5 minutes. If after 5 minutes the couscous is very dry, add a small amount of boiling water and cover for another few minutes.
4 In a salad bowl, mix the dressing ingredients, then add sliced capsicum, red onion, spinach leaves, roast pumpkin and warm lamb. Fluff the couscous with a fork and toss in the bowl with the vegetables and lamb. Mix gently.
5 Sprinkle with toasted pine nuts and serve topped with a spoonful of plain yoghurt.
Tip: You can substitute the prunes for dried apricots if you don't have any on hand.
Leftovers: Store extra in an airtight container in the fridge and heat up for lunch tomorrow.
Variations: For a gluten-free option replace couscous with quinoa. It takes a bit longer to cook, but is so good for you. Cook 1 cup of quinoa in 2 cups of stock, according to packet directions. Cook the harissaand prunes with the quinoa.
Recipe from Summer TABLE by Jodie Blight