Zucchini With Pumpkin And Couscous

• 1/2 cup couscous
• 2 tbsp lemon juice
• 2 tsp olive oil
• 1/4 cup pine nuts
• 1 clove garlic, crushed
• 1/2 small red onion, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 None red pepper, finely chopped
• 8 oz pumpkin or butternut squash, peeled and chopped
• 2 tbsp finely chopped fresh flat-leaf parsley
• 6 small zucchini, halved lengthwise
• 1/2 cup Greek yogurt
• 2 tbsp finely chopped preserved lemon peel

1. Combine couscous with 1/2 cup boiling water and lemon juice in medium heatproof bowl. Cover; let stand for 5 mins or until liquid is absorbed, fluffing with fork occasionally.
2. Heat oil in large saucepan on medium heat. Cook nuts, stirring, until lightly browned. Add garlic, onion and spices; cook, stirring, until onion softens. Add pepper and pumpkin; cook, stirring, until pumpkin is just tender. Stir in couscous and parsley.
3. Meanwhile, cook zucchini on heated oiled grill pan until just tender.
4. Combine yogurt, preserved lemon and 2 tbsp water in a small bowl.
5. Serve zucchini topped with couscous and drizzled with yogurt.

couscous, lemon juice, olive oil, pine nuts, clove garlic, red onion, paprika, ground cumin, cayenne pepper, red pepper, pumpkin, parsley, zucchini, greek yogurt

Taken from recipes-plus.com/api/v2.0/recipes/37372 (may not work)