2 tbsp Apple vinegar
0.5 tsp Cayenne pepper
0.5 tsp Cinnamon
150 g Couscous
1 tsp Cumin
5 units Dates
40 g Dried cranberries
50 g Feta
1 tbsp Fresh pomegranate seeds
1 clove, tsp Garlic
1 units Hokkaido pumpkin
2 sprig Mint
1 tbsp Olive oil
1 units Organic lemon (zest)
3 sprig Parsley
1 units Red onions
150 g Red pepper
3.5 tsp Salt
1 units 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.
Ingredients
1 units Hokkaido pumpkin, 1 tbsp Olive oil, 1.5 tsp 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.
Ingredients
1 units Red onions, 1 clove, tsp Garlic, 150 g Red pepper, 1 units Spring onion, 100 g Tomatoes, 5 units Dates, 40 g Dried cranberries, 150 g Couscous, 280 ml Water, 2 tsp Salt, 0.5 tsp Cayenne pepper, 0.5 tsp Cinnamon, 1 tsp Cumin, 2 tbsp Apple vinegar, 1 units Organic lemon (zest), 2 sprig Mint, 3 sprig 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.
Ingredients
50 g Feta, 1 tbsp Fresh pomegranate seeds
292
8.90 g
7.99 g
43.81 g
