1 stykk Hokkaido pumpkin
2 Spiseskje apple cider vinegar
150 G bell pepper (red)
0.5 Teskje cayenne pepper
0.5 Teskje cinnamon (ground)
150 G couscous
1 Teskje cumin
5 stykk dates
40 G dried cranberries
50 G feta
30 G fresh pomegranate seeds
1 Tå garlic
1 stykk lemon
2 Gren mint
1 Spiseskje olive oil
1 stykk onion
3 Gren parsley
3 Teskje salt
1 stykk 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.
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 pepper. Wash, halve, stem 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 bell pepper (red), 100 G tomatoes, 40 G dried cranberries, 5 stykk 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.
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 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.
Ingredienser
1 stykk lemon, 2 Spiseskje apple cider vinegar, 2 Gren mint, 3 Gren parsley
Stuff the soft pumpkin with the couscous and sprinkle the feta over the top.
Bake the pumpkin for a further 5 minutes.
Ingredienser
50 G feta
Take the pumpkin out of the oven and garnish with pomegranate seeds.
Ingredienser
30 G fresh pomegranate seeds
294.75
8.93 G
8.01 G
44.42 G
