Ingredients

• 1.8kg butternut pumpkin, peeled, deseeded, chopped into 2cm cubes
• 5 tablespoons olive oil
• Salt & freshly ground black pepper
• 2 brown onions, halved, thinly sliced
• 500ml (2 cups) Massel vegetable liquid stock
• 20g butter
• 1 x 500g pkt couscous
• 95g (1/2 cup) raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 cup firmly packed fresh coriander leaves

Method

• Step 1 Preheat oven to 180°C. Place pumpkin on a baking tray. Drizzle with 2 tablespoons of oil and season with salt and pepper. Gently toss to combine. Roast in preheated oven, shaking pan occasionally, for 1 hour and 10 minutes or until golden and crispy.
• Step 2 Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 20 minutes or until dark brown and slightly crispy. Remove from heat and transfer to a plate lined with paper towel.
• Step 3 Bring stock and butter to the boil in a saucepan over high heat. Combine couscous and raisins in a large heatproof bowl. Pour boiling stock over couscous, stirring with a fork. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
• Step 4 Add roast pumpkin, onion, cinnamon, cumin and half the coriander. Stir to combine. Season with salt and pepper. Sprinkle with remaining coriander.