prep: 15mins
cook: 25mins
serves: 4


  • to make the pumpkin couscous
  • 750g Kent pumpkin, cut into 2cm thick wedges
  • 1 medium red onion, peeled, cut into wedges
  • 1 Tbsp olive oil
  • 3 tsp Moroccan seasoning
  • 1 cup couscous
  • 1 chicken or vegetable stock cube
  • 1 cup boiling water
  • 300g can chickpeas, rinsed & drained
  • 1/4 cup currants
  • 1/4 cup slivered almonds, toasted
  • handful fresh coriander leaves, roughly chopped
  • 1/2 pomegranate, seeds removed
  • to make the sumac dressing
  • 1/3 cup Bulla Sour Cream
  • 1 clove of garlic, finely chopped
  • 1 Tbsp fresh mint leaves, finely chopped
  • juice of half a lemon
  • 1/2 tsp sumac
  • salt & black pepper, to taste
  • to serve
  • either as a vegetarian meal or with sumac seasoned, grilled lamb cutlets

Roasted Middle Eastern Pumpkin With Couscous & Sumac Sour Cream Dressing


  1. Combine all dressing ingredients in a small bowl, stir well until combined.
  2. Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Place pumpkin and onion in a bowl. Add oil and seasoning and toss to coat. Arrange mixture, in a single layer, on prepared tray. Bake for 20 minutes or until pumpkin is golden and tender.
  3. Meanwhile, place couscous in a heatproof bowl. Add crumbled stock cube and boiling water. Stir to combine, cover and let stand, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add chickpeas, currants, almonds and coriander. Toss gently to combine.
  4. Spoon couscous onto a serving platter, top with pumpkin and onion and dress with sumac dressing and a generous sprinkling of pomegranate seeds.