View fullsize

This is the perfect accompaniment to a creamy curry or tagine, or as a barbecue side salad. Packed with dried fruit, toasted nuts, green herbs, citrus and pomegranate seeds, this has all of the flavours of Western Asia and the beautiful colours make an elegant and stunning dish on the table. Although quite a hefty list of ingredients, there aren't many steps as it is pretty much just a case of combining everything together.

---

Recipe

250g couscous
1 red onion (100g), thinly sliced
2 large garlic cloves (12g), crushed
1.5 tsp citrus zest (lemon or lime or a combination of both)
1 tbsp lemon juice
2.5 tbsp orange juice
1.25 tsp toasted cumin seeds
½ tsp salt
¼ tsp ground black pepper
¼ tsp cinnamon
100g dried fruit (raisins, chopped apricots, chopped figs or a mix of 3)
30g roughly chopped fresh herbs (coriander, parsley, mint or a mix of 3)
80g pomegranate seeds
150g toasted nuts (flaked almonds and pistachios or a mix of both)

Directions

Mix all of the ingredients from the red onion through to the pomegranate seeds together and let sit in a bowl for as long as possible, preferably overnight. This will allow the red onion to soften and the dried fruit to plump up in the citrus juices.
Cook the couscous according to packet instructions, usually by soaking in hot water for about 10 minutes, until all the water has been absorbed.
Mix the couscous and the nuts into the rest of the ingredients. I find that mixing by hand is easiest. Serve at room temperature.

Recipe by CAMYOGA Chef Alice Kabala

Delicious vegan pumpkin soup recipe from Alice at the Camyoga kitchen - spiced with Carribean flavour

A delicious way to use your pumpkin this Halloween, with just a little kick of chilli and a hint of creamy coconut. Enjoy with crusty bread- perfect as a chilly autumnal lunch or light supper!

Ingredients:

• 700g pumpkin, peeled, deseeded and chopped in to 1 inch chunks
• 2 cloves of garlic, smashed
• Handful of fresh thyme sprigs, tied with string
• 1 tsp salt
• ½ tsp coarse ground black pepper
• ½ tsp allspice
• ½ tsp chilli flakes
• 2 tbsp olive oil
• 1 red onion, chopped
• 1 carrot, diced
• Around 500ml vegetable stock
• Half a can of coconut milk (around 200ml)

Instructions:

Heat the oven to 200°C. Place the pumpkin in a large baking tray along with the whole cloves of garlic, salt, pepper, allspice, chilli flakes and 1 tbsp of the olive oil. Roast until tender (around 45 minutes), removing the cloves of garlic halfway through so they don’t overcook and burn.

2. Meanwhile, heat the other tbsp of olive oil in a saucepan. Fry the onion and carrot over a medium heat for about 10 minutes.
3. Add the roasted pumpkin, garlic cloves and thyme to the pan, along with about 500ml of vegetable stock.
4. Bring to a boil and simmer for 10 minutes
5. Before serving, remove the sprigs of thyme and blend until smooth. You may wish to add more vegetable stock to reach the desired consistency.
6. Finally, add the coconut milk and season to taste.

[show-icon icon="Vegan Pumpkin soup"]Mmm mmmm mmmm Enjoy!