This Moroccan influenced savoury fruit dish served with fluffy cous cous can be enjoyed hot or cold!


  • 2 tablespoons light Olive Oil

  • 150 g Sugar

  • 1 large Onion peeled and chopped

  • 250 g pumpkins peeled and cubed

  • 100 Glasses dried Apricots soaked in hot water for 1/2 hour and drained

  • 20 peeled Chestnuts or 200g frozen

  • of half Lemon

  • 125 ml approx Water

  • 125 ml fresh orange juice

  • 2 cups instant Cous cous

  • 400 g tin chick peas

  • chopped Parsley


  • 1.

    Heat the oil and sugar in a heavy bottomed frying pan until the sugar begins to caramelize.

  • 2.

    Add the onion and cook for five minutes.

  • 3.

    Add pumpkin, apricots, chestnuts and lemon juice and stir to combine.

  • 4.

    Add water and orange juice and cook for about 45 minutes to a jam-like consistency.

  • 5.

    Add more water if it starts to become dry.

  • For the couscous:

  • 1.

    Soak couscous in 2½-3 cups boiling water.

  • 2.

    Stir in 1–2 tablespoons olive oil.

  • 3.

    Cover and leave to stand ten minutes.

  • 4.

    Fluff up with a fork.

  • 5.

    Cover and steam in microwave on high for 2–3 minutes.

  • 6.

    Fluff again and stir through chickpeas and freshly chopped parsley.

  • 7.

    Season with salt, freshly ground pepper and ground cumin to taste.

  • 8.

    Serve this colourful sweet dish hot or cold with couscous.


Food Stylist: Sheridan Rogers

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