Celebration Couscous

Celebration Couscous


  • 600g orange kumara, cut into 1 inch chunks (leave the skin on)
  • 1 tablespoon olive oil
  • 1 tablespoon runny rewarewa honey or maple syrup
  • ½ cup dried couscous
  • ½ cup boiling water
  • Knob of butter
  • Finely grated zest of 1 orange
  • ¾ cup shelled pistachios, chopped
  • 1 x 70g packet pine nuts, toasted
  • ¾ cup chopped dried cranberries or cherries, chopped
  • Handful parsley, finely chopped
  • Good handful mint leaves, torn


  1. Preheat oven to 180degc.
  2. Lay kumara chunks on an oven tray (lined with baking paper) and toss with olive oil and honey/maple syrup, and season with salt and pepper.
  3. Roast for 40 minutes until kumara is slightly caramelised.
  4. Boil water in a small pot, add couscous, butter and a pinch of salt.
  5. Turn off heat, stir together, cover and leave to stand for 5-10min.
  6. Fluff up couscous with a fork, and toss with the orange zest, nuts, cranberries or cherries, parsley, mint and roast kumara.