Pumpkin Couscous/Marcus Samuelson

By lisalang

Ingredients

• 1 cup couscous
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 cup chopped pumpkin
• 1 jalapeño, seeds and ribs removed, finely chopped
• 1/2 cup raisins
• 1 ripe tomato, seeded and cut into 1/4-inch cubes
• Juice of 1 lime
• 1/4 cup loosely packed small cilantro sprigs, chopped
• 1/4 cup loosely packed small parsley sprigs, chopped
• Salt

Preparation

Step 1

To prepare the couscous: Prepare the couscous according to the package directions. Set aside.
Heat one tablespoon of oil in a large sauté pan over high heat. Add the garlic, pumpkin, and jalapeño, and sauté pumpkin for about 15 minutes, until softens.
Stir in the remaining oil, the couscous, raisins, tomato, lime juice, cilantro and parsley and toss to heat through.
Season to taste with salt.
Serve hot or at room temperature