Couscous with Roasted Pumpkin and Walnut

Preheat oven to 350°F. Line a baking tray with aluminum foil. Place cubed pumpkin, chopped onion and leek on the tray and drizzle with olive oil. Sprinkle salt and black pepper and toss. Roast in the oven for 15–20 minutes or until pumpkin is soft and cooked through.

Meanwhile, bring vegetable stock to a boil. In a large heatproof bowl, mix couscous, raisins, allspice, nutmeg, paprika, cayenne and a pinch of salt.

Pour the boiling vegetable stock into the bowl of couscous mixture and cover with a lid and let stand for 15 minutes, or until liquid is absorbed. Fluff up the couscous with a fork.

To serve, mix together couscous and roasted pumpkin. Stir in walnuts. Enjoy!