Pumpkin and Haloumi Cous Cous

Ingredients

• Olive oil
• 1/3 Large pumpkin (I used Kent), skin removed
• 1 teaspoon Smoked paprika
• 1 tablespoon Ground cumin
• 1 teaspoon Ground coriander
• 2 cups Vegetable stock
• 4-5 Dried prunes, chopped
• 3-4 Sundried tomatoes, chopped
• 1 cup Dried cous cous
• 1 teaspoon Butter
• 4-5 Slices of haloumi (half a packet)
• Lemon juice
• 2 Pickled onions, chopped. Red onion would be fine, or slightly cooked brown onion
• Handful Baby spinach, washed
• Sprinkle Slivered almonds

Directions

1. Preheat oven to 200*.
2. Grease a baking tray or line with baking paper.
3. Chop pumpkin into bite-sized chunks.
4. Toss pumpkin in a dash of olive oil, paprika, cumin and ground coriander and distribute on baking tray.
5. Bake in oven for 25-30 minutes or until pumpkin is tender.
6. Meanwhile, bring the stock to boil, together with dried prunes and sundried tomatoes, in a medium sized saucepan.
7. Once boiling, turn off the heat and stir in the couscous and butter.
8. Stir and leave to rest so the stock absorbs into the cous cous.
9. Slice the haloumi and fry until golden in a frypan sprayed with some olive oil.  Turn once.
10. Remove from heat and drizzle with a little lemon juice.
11. Fluff the cous cous with a fork and add some olive oil if you wish.
12. Add in the onion.
13. On a place place some washed baby spinach leaves, pile on the cous cous and then top with roasted pumpkin.  Sprinkle with some almonds and finish off with the haloumi.