2 Spiseskje Apple vinegar
0,5 Teskje Cayenne pepper
0,5 Teskje Cinnamon (ground)
150 G Couscous
40 G Cranberries (dried)
1 Teskje Cumin
5 stykk Dates
50 G Feta
1 Tå Garlic
1 stykk Hokkaido pumpkin
1 stykk Lemon
2 Gren Mint
1 Spiseskje Olive oil
1 stykk Onion
150 G Paprika (red)
3 Gren Parsley
30 G Pomegranate seeds (fresh)
3 Teskje Salt
1 stykk Spring onion
100 G Tomatoes
280 ml Water
Preheat the oven to 200°C fan oven.
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 approx. 30 mins.
Ingredienser
1 stykk Hokkaido pumpkin, 1 Spiseskje Olive oil, 1 Teskje 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 peppers. Wash, halve, deseed and dice the tomato. Chop the cranberries and dates into small pieces.
Ingredienser
1 stykk Onion, 1 Tå Garlic, 1 stykk Spring onion, 150 G Paprika (red), 100 G Tomatoes, 40 G Cranberries (dried), 5 stykk Dates
Mix the couscous, dried fruit and spices in a large bowl and pour boiling water over it.
Leave the couscous to infuse for approx. 10 minutes, stirring regularly.
Ingredienser
150 G Couscous, 280 ml Water, 2 Teskje Salt, 1 Teskje Cumin, 0,5 Teskje Cayenne pepper, 0,5 Teskje Cinnamon (ground)
Wash the lemon in hot water, dry and grate the zest. Keep the remaining lemon in the fridge for other recipes. Stir in the apple cider vinegar and lemon zest.
Wash the mint and parsley, shake dry and chop finely. Stir in the herbs and prepared vegetables.
Ingredienser
1 stykk Lemon, 2 Spiseskje Apple vinegar, 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 mins.
Ingredienser
50 G Feta
Remove the pumpkin and garnish with pomegranate seeds.
Ingredienser
30 G Pomegranate seeds (fresh)
294.75
8.93 G
8.01 G
44.42 G
