recipes
Pumpkin & Caramelised Onion Couscous
serves 2
10 min prep
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ingredients
| 1½ cups peeled, cubed pumpkin Olive oil spray 2 large onions, peeled and cut into thin slices 1 tablespoon brown sugar ¾ cup couscous ¾ cup frozen Birds Eye Corn Kernels 1 cup boiling chicken stock 2 tablespoons shredded fresh mint ¼ cup roasted cashew nuts Balsamic vinegar, for drizzling ½ cup Greek Style natural yoghurt ¼ teaspoon ground cumin |
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instructions
step 1
Place pumpkin on a baking tray and lightly spray with oil. Bake at 200°C for 15-20 minutes or until tender. Cool.
step 2
Lightly spray a non stick frying pan with oil, add onions and cook until golden, stirring occasionally. Add sugar and cook for a further minute. Cool.
step 3
Place couscous and frozen Birds Eye Corn Kernels in a bowl and pour over boiling stock. Cover and stand for 5 minutes.
step 4
Fluff couscous with a fork. Add mint, cooked pumpkin and onion and stir to combine. Drizzle with balsamic vinegar and olive oil.
step 5
Sprinkle with cashew nuts. Serve with combined yoghurt and cumin.
recipe tip
Couscous can also be served as an accompaniment to a main meal, and is delicious served with BBQ meats.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 3070kJ (733Cal) | 547kJ (131Cal) |
| Protein | 25.1g | 4.5g |
| Fat- Total | 18.8g | 3.4g |
| - Saturated | 4.4g | 0.8g |
| Carbohydrate | 111g | 19.9g |
| - Sugars | 26.6g | 4.8g |
| Sodium | 728mg | 130mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Pumpkin & Caramelised Onion Couscous
Pumpkin & Caramelised Onion Couscous
ingredients
1½ cups peeled, cubed pumpkin
Olive oil spray
2 large onions, peeled and cut into thin slices
1 tablespoon brown sugar
¾ cup couscous
¾ cup frozen Birds Eye Corn Kernels
1 cup boiling chicken stock
2 tablespoons shredded fresh mint
¼ cup roasted cashew nuts
Balsamic vinegar, for drizzling
½ cup Greek Style natural yoghurt
¼ teaspoon ground cumin
instructions
step 1
Place pumpkin on a baking tray and lightly spray with oil. Bake at 200°C for 15-20 minutes or until tender. Cool.
step 2
Lightly spray a non stick frying pan with oil, add onions and cook until golden, stirring occasionally. Add sugar and cook for a further minute. Cool.
step 3
Place couscous and frozen Birds Eye Corn Kernels in a bowl and pour over boiling stock. Cover and stand for 5 minutes.
step 4
Fluff couscous with a fork. Add mint, cooked pumpkin and onion and stir to combine. Drizzle with balsamic vinegar and olive oil.
step 5
Sprinkle with cashew nuts. Serve with combined yoghurt and cumin.
serves 2 10 min prep recipe tip
Couscous can also be served as an accompaniment to a main meal, and is delicious served with BBQ meats.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au