Zaytoun Recipe of the month

Here is a lovely fairtrade recipe using Maftoul couscous from Zaytoun’s recent newsletter, which I will certainly try this weekend . . .

Recipe of the month

A new feature for our newsletters – this month we have a recipe which will make you the star guest at any summer barbeque – maftoul with sultanas, pumpkin seeds and squash

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Total time required: 60 minutes
Serves 4

Ingredients
250g Organic Maftoul
70g Fairtrade sultanas
60g pumpkin seeds
1 medium-sized squash (about 750g)
3-4 tbsp. Zaytoun olive oil
1 tsp ground cumin
Flaky sea salt & freshly ground black pepper
Water/vegetable stock
1 handful picked
flat-leafed parsley, finely chopped
3 tbsp finely chopped dill
1 tbsp apple balsamic vinegar/cider vinegar

Preparation
1. Put the sultanas in a bowl, pour over hot water or hot tea and leave them to plump up a bit.
2.Warm a frying pan over a medium heat and toast the pumpkin seeds, rattling the pan from time to time, until fragrant and toasted. Tip into a bowl and set aside.
3.Heat the oven to 190C/375F/gas mark 5.
4.Peel the squash, halve it and remove the seeds and fibres. Cut it into largish chunks of about 3cm and place in a roasting tin. Toss in two tablespoons of the olive oil, sprinkle on the cumin, salt and pepper, and toss again. Roast for 30-35 minutes, rattling the tin halfway through, until soft in the middle and gently charred around the edges.
5.Cook the couscous in water or stock according to the instructions on the packet.
6.To assemble the salad, toss the drained sultanas, pumpkin seeds and herbs with the couscous until well combined. Trickle over the remaining tablespoon or two of olive oil and the vinegar, and toss again. Taste, adjust the seasoning as necessary, and when you’ve achieved the balance of flavour you like, toss gently with the squash. Serve hot or cold.

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