Ingredients:
- 1 ½ cups couscous
- ¼ teaspoon salt
- 3 cups cooked pumpkin, cubed
- 2 cups chicken broth
- 2 cloves garlic, minced
- ¼ cup onion diced
- 1 ¾ tablespoons butter
- 1 tablespoon olive oil
- Salt
- Pepper
Preparation:
Preheat oven to 350. In a bowl, toss pumpkin in olive oil to evenly coat. Spread evenly onto a cookie sheet lined with aluminum foil and sprinkle lightly with salt and pepper. Bake 30 minutes or until tender, turning occasionally.In a large frying pan, saute onion and garlic in butter until lightly browned.
In a saucepan, bring chicken stock to boil. Add salt and stir well. Add couscous, sautéed garlic, and onions.
Remove from heat and to sit for five minutes as chicken broth is absorbed. When complete pour into a serving dish and add pumpkin. Toss well and serve.
