Israeli Couscous with Pumpkin, Dried Fruit and Pistachios

I made this for the Halloween pot-luck at work and it turned out amazing! I had never had turkish apricots, and not being a fan of regular apricots, I was skeptical. However, they are more like a mix of an apricot with a date and were fabulous in this recipe. I thoroughly enjoyed the leftovers for a few days (it made quite a bit!!)

Israeli Couscous with Pumpkin, Dried Fruit and Pistachios Couscous

2.5 cups israeli couscous
1 bay leaf
3 cups vegetable stock salt (if using low sodium stock)
1/2 cinnamon stick

Prepare couscous according to directions, using vegetable stock as the liquid and adding the bay leaf and cinnamon stick. Set aside.

3-4 shallots, sliced into 1/4 in rings
6 cups sugar pumpkin, peeled and cut into 1/2 in cubes
EVOO
salt and pepper

Toss shallots and pumpkin with EVOO. Season to taste. Roast at 400 degrees until pumpkin is tender. Make sure shallots are not burning. Best to place them on a separate roasting pan to ensure that each vegetable can cook for its optimal time. Set aside to cool.

10 dates, chopped
10 turkish apricots, chopped
1/2 cup pistachios, toasted
1/3 cup parsley, chopped
1/4 cup parmesan cheese, grated
1 lemon, zested and 2 tbsp juice reserved
1/2 tsp cumin
1/2 tsp cinnamon
1/8 tsp cayenne
3-4 Tbsp. EVOO
salt and pepper

Mix together and set aside. Once all of the elements are prepared and cooled, mix together. Add additional seasoning if desired. Serve alone or over a salad. Would also be a great compliment to a simply prepared lamb.