From “The Book of New Israeli Food,” by Janna Gur. Serves 6-8.
Ingredients
1 1/2 pounds pumpkin, peeled and cut into 1-inch cubes
1 large onion, sliced into half rings
2 tablespoons olive oil
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon fresh ginger, chopped
1 pound instant couscous
Directions
Preheat the oven to 325 degrees.
Fry the onions in the olive oil. Add the sugar and stir until it dissolves. Add spices and mix together.
Put the pumpkin on a tray lined with parchment paper. Pour the onion mixture on top and bake for about 15 minutes until the pumpkin is tender and caramelized.
Prepare the couscous according to manufacturer’s instructions. Arrange in a heap on a large serving plate and garnish with the pumpkin.
