½ butternut pumpkin, cubed1 tablespoon olive oil1 teaspoon ground cumin1½ cups chicken stock6 teaspoons harissa10 prunes, chopped1 cup couscous2 whole roasted red peppers, sliced½ red onion, finely sliced2 handfuls baby spinach leaves400g cooked lamb, warm1 handful pine nuts, toastedplain yoghurt to serve (optional)
3 tablespoons orange juice6 tablespoons olive oil2 tablespoons white condiment (white balsamic vinegar)
Tip: You can substitute the prunes for dried apricots if you don't have any on hand.
Variations: For a gluten-free option replace couscous with quinoa. It takes a bit longer to cook, but is so good for you. Cook 1 cup of quinoa in 2 cups of stock, according to packet directions. Cook the harissa and prunes with the quinoa.
Recipe from Summer TABLE by Jodie Blight.
Store extra in an airtight container in the fridge and heat up for lunch tomorrow.