Pumpkin, Date, Almonds And Moghrabieh Salad - Better Homes & Gardens Australia

Ingredients

• 800g pumpkin, Japanese or Kent, cut into 1.5cm thick slices
• ¾ cup extra virgin olive oil
• 3 tsp ground cumin
• 3 tsp ground cinnamon
• Sea-salt flakes, to season
• 1 lemon, halved
• 80g flaked almonds
• 150g butter, chopped
• 3 long red chillies, sliced on angle
• Juice of 1 lemon
• 1 litre vegetable stock
• 250g moghrabieh (pearl) couscous, well washed
• 6 medjool dates, pitted and cut lengthways into 6 batons, to serve
• 2 mint sprigs, leaves picked, to serve
• 3-4 coriander sprigs, to serve