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  1. Pre heat the oven to 180 degrees.
  2. Cook CousCous as per pack directions.
  3. Place the pumpkin and shallots in a roasting pan with the olive oil, saffron, paprika, cinnamon and bay leaves. Season with salt & pepper. Cook for around 20 minutes or until tender.
  4. Grill the bacon until golden. Set aside on kitchen paper to drain.
  5. Remove the pumpkin and shallots from the oven and combine with the CousCous. Be sure to include the pan juices. Remove the bay leaves.
  6. Shred the bacon.
  7. To serve place the CousCous onto plates and drizzle with a little light olive oil. Top with the shredded bacon, toasted pine nuts and fresh rocket.