Roast Pumpkin Crescents with Jewelled Couscous

To prepare the ingredients, cut the pumpkin into small crescents. Finely chop the red onion and mint. Drain and rinse the chickpeas and zest and juice the orange.

Place the pumpkin wedges on one side of the prepared tray and coat in half of the olive oil. Season generously with salt and pepper. Cook in the oven for 25 minutes or until the pumpkin is tender. Add the slivered almonds on to the other side of the tray for the last 5 minutes or until toasted.

Meanwhile, place the couscous in a heatproof bowl with the boiling water and a pinch of salt, and cover the bowl tightly with cling wrap for 5 minutes or until the liquid has absorbed. Remove the cling wrap and fluff with a fork.

Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 5 minutes or until it has softened. Add the HelloFresh Cumin and cook, stirring, for 1 minute or until fragrant. Add the chickpeas and continue to cook for a further 1 minute or until heated through.

Remove from the heat and add to the couscous along with the orange zest and juice, dried cranberries, almonds and half of the mint. In a small bowl combine the yoghurt and the remaining mint.