I made this recipe after a regular trip to the local Farmers Market. Among my market purchases were some Granny Smith Apples to use in baking and some Mildura-grown fresh pistachio nuts. We love visiting the market each month to collect as many local goodies as possible. Mildura pistachios were a complete surprise – firstly, because we are far from Mildura, secondly because it is my home town.
The market trip was a win for shopping local and a win for supporting my home-town growers. I have not come across fresh pistachios previously, they were amazing! I wish I could source them on an ongoing basis. Their subtle nutty flavour and beautiful vibrant colors added to this dish. The nuttiness and gentle crunch complimented the sweetness of the apple and the smoothness of the pumpkin.
Place the cubed apple, pumpkin and sliced capsicum onto a baking dish and drizzle lightly with a small amount of your preferred cooking oil
Cook in the oven for approximately 35 minutes - until the apple and pumpkin have softened
In a dish that can be covered add the cous cous and 1 cup of boiled water, stir and cover for 5 minutes
Lightly fry the prosciutto until is is crisp, or place under the grill
When the prosciutto has cooked slice it into pieces
Uncover the cous cous and pour in the lemon juice and stir with a fork to break the cous cous into grains
Add the cous cous to a serving bowl and add the remaining ingredients to it, stirring through to combine. Scatter the herbs and pistachio to serve
Use regular dried pistachio's if you are unable to able to access fresh ones This recipe can be made and served as a light dish, or with pork as the flavors pair well Leave out the prosciutto and serve it as a main dish for a vegetarian option