Cranberry and Sage Pearl Couscous Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • ½ butternut pumpkin, sliced into one centimetre  cubes
  • 2 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 2 cups pearl couscous
  • 3 cups vegetable stock
  • 2 cups kale, finely chopped
  • 5 ounces salted butter
  • ½ ounce sage leaves
  • 1 cup walnuts, roughly chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup cranberries, finely chopped
  • ½ lemon
Directions
  1. Preheat the oven to 350 F. Line a baking tray with baking paper.
  2. Place the pumpkin cubes onto the lined baking tray and add the minced garlic and half the olive oil. Toss the pumpkin with the garlic.
  3. Place pumpkin into the oven to bake for 30 minutes or until the pumpkin is tender. Set aside.
  4. Place a medium size pot over medium heat and add the remaining olive oil and the pearl couscous. Toast the couscous for 2 minutes, stirring intermittently, until golden brown.
  5. Add the hot vegetable stock to the couscous. Bring to a simmer, cover and cook for twelve minutes or until the couscous is almost tender.
  6. Add the chopped kale to the couscous, stir through, and continue cooking for two minutes. Remove from heat.
  7. Place a pan over medium-high heat and add the butter, sage leaves, chopped walnuts, salt and pepper. Cook the sauce for three minutes or until the butter has browned and the sage leaves are crispy.
  8. Remove the sage leaves from the sauce and set aside for garnishing.
  9. Spoon the couscous into a mixing bowl, and add the roasted pumpkin cubes, chopped cranberries, walnut burnt butter and squeeze over the lemon.
  10. Gently toss the pearl couscous to combine.
  11. Spoon the couscous onto a large serving plate, and top with the crispy fried sage leaves.
  12. Serve warm and enjoy!