2 tbsp Apple vinegar
0.5 tsp Cayenne pepper
0.5 tsp Cinnamon (ground)
150 g Couscous
40 g Cranberries (dried)
1 tsp Cumin
5 units Dates
50 g Feta
1 clove Garlic
1 units Hokkaido pumpkin
1 units Lemon
2 sprig Mint
1 tbsp Olive oil
1 units Onion
150 g Paprika (red)
3 sprig Parsley
30 g Pomegranate seeds (fresh)
3 tsp Salt
1 units 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.
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 peppers. Wash, halve, deseed 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 Paprika (red), 100 g Tomatoes, 40 g Cranberries (dried), 5 units 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.
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 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.
Ingredients
1 units Lemon, 2 tbsp Apple vinegar, 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 mins.
Ingredients
50 g Feta
Remove the pumpkin and garnish with pomegranate seeds.
Ingredients
30 g Pomegranate seeds (fresh)
294.75
8.93 g
8.01 g
44.42 g
