Roasted Middle Eastern Pumpkin, Couscous & a Creamy Dressing

Ingredients

• 750g Kent pumpkin, cut into 2cm thick wedges
• 1 medium red onion, peeled, cut into wedges
• 1 Tbsp olive oil
• 3 tsp Moroccan seasoning
• 1 cup couscous
• 1 chicken or vegetable stock cube
• 1 cup boiling water
• 300g can chickpeas, rinsed & drained
• 1/4 cup currants
• 1/4 cup slivered almonds, toasted
• handful fresh coriander leaves, roughly chopped
• 1/2 pomegranate, seeds removed
• 1/3 cup Bulla Sour Cream
• 1 clove of garlic, finely chopped
• 1 Tbsp fresh mint leaves, finely chopped
• juice of half a lemon
• 1/2 tsp sumac
• salt & black pepper, to taste
• either as a vegetarian meal or with sumac seasoned, grilled lamb cutlets