Pearl couscous with caramelised pumpkin, onions and macadamia chimichurri

Vibrant, herbaceous and full of texture, this pearl couscous dish adds colour
and freshness to any table. Serve it as a side with grilled fish, roast chicken or lamb,
or enjoy it as a light, satisfying lunch on its own.

SERVES 4

Ingredients

Macadamia chimichurri

1. 2 tbsp macadamia oil
2. 1 tsp red wine vinegar
3. ¼ cup macadamias roasted, roughly chopped
4. 2-3 garlic cloves, crushed
5. 1 cup parsley leaves, chopped
6. 1 long red chilli (as hot or not as you like), chopped
7. 1 tsp good quality dried oregano
8. Salt flakes and pepper

Roast pumpkin & onions

1. 1-2 tbsp olive oil
2. 4 pumpkin wedge pieces (about 3cm at their thickest), seeds removed, skin on
3. 2 red onions skin removed, sliced into 1cm rings, kept whole
4. ¼ cup fresh thyme leaves
5. Sea salt and pepper

Pearl couscous

1. 1 tbsp olive oil
2. 1 brown onion sliced
3. 1 cup pearl couscous
4. 2 cloves garlic crushed
5. ½ cup tomato passata
6. 1 cup water
7. 1 bay leaf

Instructions

1. For the chimichurri, combine all the ingredients in a bowl and allow to infuse for at
   least 2 hours.
2. For the onions and pumpkin, preheat oven to 180°C. Drizzle the olive oil evenly over a tray and place the pumpkin and onion slices onto the oiled tray. Carefully turn in the oil so that both sides are coated. Sprinkle generously with the thyme, sea salt and pepper.
3. Bake for 40 minutes, or until golden.
4. For the pearl couscous, heat the olive oil in a medium saucepan. Add the onion and
   cook over a medium to low heat, stirring occasionally, until they’re soft and starting to caramelise, about 10 minutes.
5. Add the pearl couscous and garlic and stir to coat with the oil and then cook, stirring for another minute.
6. Add the passata and water and season generously with salt and pepper. Add the bay leaf. Bring to the boil, cover immediately, reduce the heat to low and cook for 15 minutes. Do not remove the lid.
7. Without taking the lid off, turn the heat off and stand for a further 15 minutes.
8. Fluff with a fork and place on a serving tray or into bowls and top with the pumpkin
   and onions and sprinkle with the macadamia chimichurri.

Recipe and image supplied courtesy of Australian Macadamia Society.

Pearl couscous with macadamia chimichurri combines fresh herbs, subtle heat and nutty richness for a vibrant, textured side or main.