Couscous with pumpkin, Gruyère, chickpeas, caramelised onion, spinach and harissa
- 200g Gruyère
- 250g couscous
- 250g pumpkin (cleaned)
- 100g boiled chickpeas
- 1 red onion
- 400g fresh spinach
- Lemon zest
- Extra virgin olive oil
- Pumpkin: cut the pumpkin, having removed the seeds and skin, into irregular pieces of 3cm per side. Cut the onion into 8 slices and add it to the pumpkin. Heat the fan oven to 160° and bake on a suitable tray for around 25 minutes, until softened. Remove the pumpkin and onion and leave to cool to room temperature, then toast in a non-stick pan over a high heat for 1 minute, without seasoning.
- Couscous: prepare the couscous by following the instructions on the packet. Once ready, add the boiled chickpeas.
- Lightly sear the spinach in a pan with oil and salt, cut the Gruyere into small cubes and incorporate them into the couscous. Mix together and add the pumpkin with the previously roasted onion.
Divide the couscous into portions and complete each dish with finely grated lemon zest, a drizzle of oil, chopped pepper, and harissa.