1 piece Hokkaido pumpkin
2 tbsp apple cider vinegar
150 g bell pepper (red)
0.5 tsp cayenne pepper
150 g couscous
1 tsp cumin
5 piece dates
40 g dried cranberries
50 g feta
30 g fresh pomegranate seeds
1 clove garlic
0.5 tsp ground cinnamon
1 piece lemon
2 sprig mint
1 tbsp olive oil
1 piece onion
3 sprig parsley
3 tsp salt
1 piece spring onion
100 g tomatoes
280 ml water
Preheat the oven to 200 °C (fan-assisted).
Wash the pumpkin, cut off the top and remove the seeds. Rub with salt and oil inside and out.
Cook the pumpkin in the oven for about 30 minutes.
Ingredients
1 piece Hokkaido pumpkin, 1 tbsp olive oil, 1 tsp salt
Peel and finely chop the onion and garlic. Wash the spring onions and chop them into thin rings.
Wash, halve, deseed and dice the pepper. Wash, halve, stem and dice the tomato. Chop the cranberries and dates into small pieces.
Ingredients
1 piece onion, 1 clove garlic, 1 piece spring onion, 150 g bell pepper (red), 100 g tomatoes, 40 g dried cranberries, 5 piece dates
Mix the couscous, dried fruit and spices in a large bowl and add boiling water.
Leave the couscous to infuse for about 10 minutes, stirring often.
Ingredients
150 g couscous, 280 ml water, 2 tsp salt, 1 tsp cumin, 0.5 tsp cayenne pepper, 0.5 tsp ground cinnamon
Wash the lemon in hot water, dry it and grate the zest. Keep the lemon in the fridge for future use. Stir the apple cider vinegar and lemon zest into the couscous.
Wash the mint and parsley, shake dry and chop finely. Stir in the herbs and prepared vegetables.
Ingredients
1 piece lemon, 2 tbsp apple cider vinegar, 2 sprig mint, 3 sprig parsley
Stuff the soft pumpkin with the couscous and sprinkle the feta over the top.
Bake the pumpkin for a further 5 minutes.
Ingredients
50 g feta
Take the pumpkin out of the oven and garnish with pomegranate seeds.
Ingredients
30 g fresh pomegranate seeds
294.75
8.93 g
8.01 g
44.42 g
