Roasted macadamias enhance a classic chimichurri by adding both their celebrated flavour and texture to this flavoursome sauce. Macadamia chimichurri pairs perfectly with the sweet, caramelised pumpkin and tender couscous pearls to create a simple and satisfying mid-week meal.
Ingredients
Macadamia chimichurri
- 2 tbsp macadamia oil
- 1 tsp red wine vinegar
- ¼ cup macadamias roasted, roughly chopped
- 2-3 garlic cloves crushed
- 1 cup parsley leaves chopped
- 1 long red chilli (as hot or not as you like), chopped
- 1 tsp good quality dried oregano
- Salt flakes and pepper
Roast pumpkin and onions
- 1-2 tbsp olive oil
- 4 pumpkin wedge pieces (about 3cm at their thickest), seeds removed, skin on
- 2 red onions skin removed, sliced into 1cm rings, kept whole
- ¼ cup fresh thyme leaves
- Sea salt and pepper
Pearl couscous
- 1 tbsp olive oil
- 1 brown onion sliced
- 1 cup pearl couscous
- 2 cloves garlic crushed
- ½ cup tomato passata
- 1 cup water
- 1 bay leaf
Instructions
- For the chimichurri, combine all the ingredients in a bowl and allow to infuse for at least 2 hours.
- For the onions and pumpkin, preheat oven to 180°C. Drizzle the olive oil evenly over a tray and place the pumpkin and onion slices onto the oiled tray. Carefully turn in the oil so that both sides are coated. Sprinkle generously with the thyme, sea salt and pepper. Bake for 40 minutes, or until golden.
- For the pearl couscous, heat the olive oil in a medium saucepan. Add the onion and cook over a medium to low heat, stirring occasionally, until they’re soft and starting to caramelise, about 10 minutes. Add the pearl couscous and garlic and stir to coat with the oil and then cook, stirring for another minute. Add the passata and water and season generously with salt and pepper. Add the bay leaf. Bring to the boil, cover immediately, reduce the heat to low and cook for 15 minutes. Do not remove the lid. Without taking the lid off, turn the heat off and stand for a further 15 minutes.
- Fluff with a fork and place on a serving tray or into bowls and top with the pumpkin and onions and sprinkle with the macadamia chimichurri.
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