Heat the oil and sugar in a heavy bottomed frying pan until the sugar begins to caramelize.
Add the onion and cook for five minutes.
Add pumpkin, apricots, chestnuts and lemon juice and stir to combine.
Add water and orange juice and cook for about 45 minutes to a jam-like consistency.
Add more water if it starts to become dry.
For the couscous:
Soak couscous in 2½-3 cups boiling water.
Stir in 1–2 tablespoons olive oil.
Cover and leave to stand ten minutes.
Fluff up with a fork.
Cover and steam in microwave on high for 2–3 minutes.
Fluff again and stir through chickpeas and freshly chopped parsley.
Season with salt, freshly ground pepper and ground cumin to taste.
Serve this colourful sweet dish hot or cold with couscous.
Food Stylist: Sheridan Rogers
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