Spiced Pumpkin Couscous with Feta & Currants

This couscous is perfect with beef, lamb or even chicken. It's a winner for summer bbq's or just when you're bored of the same side dishes.

Ingredients:

• 1 red onion, diced

• 1/2 cup currants

• 1 heaped teaspoon ground cumin

• 1 heaped teaspoon ground coriander

• 2 - 3 heaped teaspoons paprika (sweet)

• pinch of chilli flakes

• sprinkle of salt and pepper

• 2 tablespoons butter

• 1/2 lemon zest

• 500gms or so of peeled pumpkin cubes, roasted in salt, olive oil and garlic at 180c for 30mins or until soft

• 2 cups of pearl cous cous

• 120gm bag of baby spinach

• 3 cups chicken stock (or broth)

• 50 - 60gms of goat or cow feta

• Flat leaf parsley (to garnish)

Method:

• Put all ingredients, except for the feta, spinach and pumpkin, in a large pot and heat for twenty minutes until the onions are clear and juicy.

• Pour the amount of stock needed for the cous cous (should be 3 cups) into the pot with the onions in it, and bring to a boil.

• Add in the couscous once boiling. Stir in quickly and leave to cook, stirring occasionally (follow instructions on the couscous packet!)

• Once the couscous is cooked, remove from the heat and let cool slightly.

• Put the couscous, pumpkin, spinach and feta into a large bowl and gently toss.

• Garnish with parsley.