1 units Hokkaido pumpkin
2 tbsp apple cider vinegar
150 g bell pepper (red)
0.5 tsp cayenne pepper
0.5 tsp cinnamon (ground)
150 g couscous
1 tsp cumin
5 units dates
40 g dried cranberries
50 g feta
30 g fresh pomegranate seeds
1 clove garlic
1 units lemon
2 sprig mint
1 tbsp olive oil
1 units onion
3 sprig parsley
3 tsp salt
1 units 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 units 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 units onion, 1 clove garlic, 1 units spring onion, 150 g bell pepper (red), 100 g tomatoes, 40 g dried cranberries, 5 units 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 cinnamon (ground)
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 units 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
