published on Nourish Me to a greater extent than than a twelvemonth ago. (Though I'll re-create the recipe here, you lot should click on over to admire her photos of the process.) It takes a niggling to a greater extent than attempt than you're probable to direct maintain spare on a weeknight but the repast is thus satisfying too the leftovers thus perfect for luncheon - fifty-fifty at room temperature, afterwards travelling roughly inward a lunchbox - that nosotros didn't regret it i bit.
The pumpkin itself is roasted to melting softness, but the sweetness yielding flesh belies a fiery spice rub that includes chilli, cumin too coriander. Prunes don't direct maintain the most glamourous icon but they are at their most luscious inward this confit - they most disintegrate into syrup unopen to the shallots too garlic that are already braising inward the same pan. The confit is finished amongst a handful or ii of blanched almonds. If I'd carefully read ahead I belike would direct maintain purchased ready-blanched almonds but I was pleasantly surprised at how tardily it was to variety them from their skins; I'll produce it in i lawsuit to a greater extent than amongst confidence when a recipe requests that its almonds live blanched.
It all rests on a bed of couscous, too is finally strewn amongst fresh herbs. What a agency to welcome autumn!
Luscious Morrocan pumpkin, amongst prune-shallot confit too couscous
(following a recipe from Lucy of Nourish Me, who credits Nadine Abensur's Cranks Bible)
For the pumpkin:
1 pocket-size jap (kent) pumpkin, 1.5kg
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons chilli flakes
1 heaped teaspoon ras el hanout
1 tablespoon maple syrup
2 tablespoons olive oil
2 tablespoons tamari
For the confit:
500g shallots (these ones)
2 handfuls raw almonds
300g prunes
2 tablespoons olive oil
a pinch of body of body of water salt
6 cloves garlic
For the rest:
1 1/2 cups couscous
1 generous pinch saffron threads
1 3/4 cups boiling water
1 tablespoon olive oil
1 bunch mint (or coriander), washed too roughly chopped
Preheat the oven to 180°C. Cut the pumpkin into large wedges; scoop away whatever seeds too pulp, but give-up the ghost along the pare on.
Gently oestrus a frypan too toast the coriander, cumin too chilli for a pair of minutes, until fragrant. Give them a few minutes to cool, too thus grind them rounghly amongst a mortar too pestle. Transfer the spices to a large bowl, too stir through the ras el hanout, maple syrup, petroleum too tamari.
Toss the pumpkin pieces through the dressing, too thus house them inward a baking dish (or two). Sprinkle over the remaining dressing (if you lot direct maintain whatever - nosotros didn't!) too bake the pumpkin for 45-60 minutes, until tender. Check the pumpkin each xv minutes too plough them over.
While the pumpkin is roasting, convey a medium-sized saucepan of H2O to the boil. Add the shallots, whole, too simmer them for simply i minute. Scoop them out but give-up the ghost along the water. When they're cool plenty to handle, peel the shallots too laid them aside.
Reheat the H2O too add together the almonds, blanching them for 2 minutes. Scoop them out onto a plate too in i lawsuit to a greater extent than give-up the ghost along the water. When the almonds are cool plenty to handle, you'll detect their skins are puffed too wrinkled! It doesn't accept likewise much attempt at in i lawsuit to popular them from their skins. Lucy suggests toasting these inward the oven for 8 minutes but nosotros didn't direct maintain whatever room amongst all that pumpkin; instead I toasted them inward the same frypan nosotros used for the spices.
Remove pits from the prunes, if they direct maintain any. Use the same frypan in i lawsuit to a greater extent than to oestrus the petroleum for the confit. Fry the shallots until they're deeply golden; live patient too don't skimp on this step. Add the salt, garlic too prunes. Give them a stir to coat everything inward oil, too thus add together a generous scoop of the blanching water. Cook the confit at a rapid mensuration for at to the lowest degree one-half an hour, adding to a greater extent than H2O equally its absorbed. The shallots should agree their cast (treat them gently!) but encourage the prunes to intermission downwards a niggling into the sauce. Stir through the almonds during the lastly few minutes.
In a medium-sized bowl, stir together the couscous too saffron. Pour over the boiling water, add together the oil, too give it a rattling brief stir earlier roofing the couscous too allowing it to remainder for five minutes. Gently toss the couscous amongst a fork.
On each plate (or a unmarried large platter), layer upward the couscous, confit too pumpkin wedges. Sprinkle over the fresh mint too serve.
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