Moroccan Couscous Salad with Pumpkin

A great salad particularly in winter. I served this tonight with lamb shanks.

Serves 4

Ingredients
2 Cups of Couscous
1/2 Butternut Pumpkin, diced into 2 cm cubes
1/2 cup of Toasted Almonds
1 Tbsp Butter
1Tbsp Lemon Juice
1 Tbsp Moroccan Spice Mix (or 1 tsp Cumin, 1 tsp Turmeric)
1 Tbsp Vegetable Stock Powder
2 Boiling Water
1/2 Bunch of Shallots, chopped finely

Method
Place the pumpkin in a saucepan, cover with water. Bring to the boil on the medium heat. Reduce the heat to a simmer, and cook for 5 minutes.

Place the 2 cups of Couscous in a heat proof bowl, add the Moroccan Spice, Vegetable Stock Powder, and Butter. Mix with a wooden spoon.

Add the Boiling Water, Butter and Lemon Juice. Cover bowl with a tea towel. Leave for 10 minutes. Then fluff Couscous with a fork, add the Pumpkin and Shallots and toss.

Place into a serving bowl. And enjoy.