Tangy Cous Cous



  1. Roast diced pumpkin / sweet potato in oven.
  2. Fry onion with garlic and remove after several minutes (or until golden).
  3. Cook cous cous with vegetable stock and add water as necessary.
  4. Drain cous cous well and allow to cool.
  5. Stir thru the fried onion, mixed herbs and mango chutney.
  6. Stir thru the beans and pumpkin / potato.
  7. Mix in the slivered almonds and craisins.
  8. Perfect on its own or a side dish.


  • I seasoned the roast vegetables with mixed herbs and all purpose seasoning
  • Try this dish with different chutneys, beans, nuts or dried fruits.