Couscous With Pumpkin And Pine Nuts

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Peeled, 1/2" diced pumpkin or winter squas
1 cup	62g / 2.2oz	Onion - diced (medium)
1 tablespoon	15ml	Olive oil
2 cups	474ml	Defatted chicken stock
1 section		Fresh thyme - leaves only
1		Ground cinnamon
1		Quick-cooking couscous - (10 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Pine nuts - toasted

Recipe Instructions

Steam or boil pumpkin until tender-crisp. Set aside.

Saute onion in olive oil in non-stick pan over low heat until just tender. Add to stock in saucepan. Bring and stock to a boil. Add thyme, cinnamon, and couscous. Stir, cover, and remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.

Fluff with fork and season to taste with salt and pepper. Stir in pumpkin and pine nuts. Serve immediately.

This recipe yields 8 cups.

Source:
MERRY CHRISTMAS, BABY by Paula L. Woods and Felix H. Liddel (c) 1996 - HaperCollins, New York, NY - 221 pages - $27.50 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

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