2 Spiseskefuld Apple vinegar
0,5 Teskefuld Cayenne pepper
0,5 Teskefuld Cinnamon
150 G Couscous
1 Teskefuld Cumin
5 styk Dates
40 G Dried cranberries
50 G Feta
1 Spiseskefuld Fresh pomegranate seeds
1 Tå Garlic
1 styk Hokkaido pumpkin
2 Gren Mint
1 Spiseskefuld Olive oil
1 styk Organic lemon (zest)
3 Gren Parsley
1 styk Red onions
150 G Red pepper
3,5 Teskefuld Salt
1 styk Spring onion
100 G Tomatoes
280 ml Water
Wash the pumpkin and cut off the top to the thickness of a finger. Remove the seeds from the pumpkin and rub it inside and out with salt and olive oil. Preheat the oven to 200°C and cook the pumpkin for approx. 30 mins. until soft.
Ingredienser
1 styk Hokkaido pumpkin, 1 Spiseskefuld Olive oil, 1,5 Teskefuld Salt
In the meantime, prepare the couscous. Peel and finely dice the onion and garlic. Wash, hull and dice the tomatoes. Wash the spring onions and chop them into thin rings. Wash, deseed and finely dice the chilli peppers. Chop the cranberries and dates into small pieces. Mix the couscous, dried fruit and spices in a large bowl and pour boiling water over it. Leave to infuse for 10 minutes and stir again and again. Stir in the apple cider vinegar and lemon zest. Wash the mint and parsley, shake dry, chop finely and fold in.
Ingredienser
1 styk Red onions, 1 Tå Garlic, 150 G Red pepper, 1 styk Spring onion, 100 G Tomatoes, 5 styk Dates, 40 G Dried cranberries, 150 G Couscous, 280 ml Water, 2 Teskefuld Salt, 0,5 Teskefuld Cayenne pepper, 0,5 Teskefuld Cinnamon, 1 Teskefuld Cumin, 2 Spiseskefuld Apple vinegar, 1 styk Organic lemon (zest), 2 Gren Mint, 3 Gren Parsley
Fill the soft pumpkin with the couscous and sprinkle the feta over the top. Bake the pumpkin for a further 5 minutes and serve with fresh pomegranate seeds. It goes well with mint yoghurt or hummus.
Ingredienser
50 G Feta, 1 Spiseskefuld Fresh pomegranate seeds
292
8.9 G
7.99 G
43.81 G