1kg kaboocha or jap pumpkin, halved, seeded and cut into 2cm wide petal shapes
Olive oil spray
2 tablespoon oil, plus extra
1 red onion, chopped
1 teaspoon cinnamon, extra
2 cups pearl couscous
2 cups boiling chicken stock
1/2 cup roughly chopped mint
1/2 cup roughly chopped parsley
1/2 cup ZoOsh Sweet 'N' Sunny Orange and Honey
Pistacchio nuts, extra for sprinkling
Method
Combine the oil with the sweet paprika, cumin, coriander, cinnamon and salt then toss through the lamb to coat. Thread the lamb evenly onto 12 bamboo skewers, cover and refrigerate until required
Place the pumpkin onto a lined baking tray, spray with oil and season. Bake in a hot oven 200°C for 20-30 minutes or until tender
Heat the extra oil in a medium saucepan and sauté the onion for 3-5 minutes or until softened. Add the extra cinnamon and cook for 30 seconds. Stir in the couscous and the stock then cover and simmer for 8 minutes, stirring occasionally until the couscous is tender
Chargrill or barbeque the lamb until cooked to your liking. Spoon the couscous onto a serving platter then top with the pumpkin, mint and parsley. Drizzle with the dressing, scatter over the pistachios and serve with the skewers on the side
