I came across this recipe in an Australian Good Taste magazine and it was so good it had to be shared. Whilst there is little need for your thermomix in this one unless you choose it is still an easy, delicious meal. I served this with a Lemon Coriander Chicken and a simple yoghurt dressing and it was quickly scoffed at my table. My youngest did pick out the cashews but no eyebrows were raised over the dates! Enjoy. Eb x
- 500g butternut pumpkin, peeled and diced
- Olive oil
- Cumin seeds
- Salt and pepper
- 1 cup cous cous
- 1 cup boiling water
- 1tbsp chicken stock paste (or vegetable paste)
- 150g roasted cashews
- 150g medjool dates pit removed, diced
- Half bunch coriander
- big handful of spinach leaves
- Juice from 1 lemon
Place pumpkin on a lined baking tray and drizzle olive oil over pumpkin along with cumin seeds and salt/pepper. Bake for approx. 20-30 minutes.
Place cous cous in your Thermoserver along with chicken stock paste and boiling water. Place lid on and allow to steam.
Roughly chop the leaves from the coriander – keep the roots for the dressing.
When pumpkin is cooked, mix together with all the other ingredients.
For a simple dressing:
Finely chop the coriander roots from above and mix into approx. 200g low fat greek yoghurt with salt and pepper and a small squeeze of lemon.
If you wanted to make this meal in your TMX you could put the pumpkin on the lower tray of your varoma and line the top tray with wet baking paper and place cous cous on top. Steam on Varoma for approx. 17-20 minutes.