A sidedish or a vegan main, this is a healthy and vegan fall recipe. Makes a great addition to a holiday table.
Cook Time30 minutesmins
Course: Brunch, Side Dish
Cuisine: American, Vegan, Vegetarian
Keyword: holiday, Thanksgiving
Servings: 4servings as a side dish
Author: Tricia Cowper | The infinebalance Food Blog
Ingredients
1small pumpkin squashor butternut, cleaned, peeled and cut into ½ inch cubes, about 3 cups
1tablespoonolive oil
salt and pepper
3scallionswhite and green parts, sliced
¼cupsunflower seeds
1tablespoonolive oil
salt and pepper
1teaspooncurry spicegaram masala is my favourite
1teaspoonfresh grated ginger
1cupwhole wheat couscous
1cupveg stock
1teaspoonolive oil for fluffing the couscous
Instructions
Preheat oven to 400.
Drizzle olive oil on a large rimmed baking sheet, add pumpkin and toss to coat. Roast 20-30 minutes or until pumpkin is tender and browned on the edged.
In a medium sauce pan (with a tight fitting lid) heat olive oil over medium heat. Add green onions and saute 2-3 minutes. Add sunflower seeds and saute for another 3 minutes or until they are fragrant and slightly toasted. Add ginger and curry powder. Cook 1 minute more then add veggie stock and couscous. Give couscous a quick stir, cover with lid and remove from heat. Let couscous sit 1 minute.
Drizzle some olive oil on top of the couscous. Fluff with a fork and then toss with roasted pumpkin in a serving bowl. Serve