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Oriental stuffed pumpkin

    1h 35min

    Easy

    Vegetarian

    Pescetarian

Ingredientes

4 Porções
  • 2 Colher de sopa Apple vinegar

  • 0,5 Colher de chá Cayenne pepper

  • 0,5 Colher de chá Cinnamon

  • 150 G Couscous

  • 1 Colher de chá Cumin

  • 5 Unidade Dates

  • 40 G Dried cranberries

  • 50 G Feta

  • 30 G Fresh pomegranate seeds

  • 1 Dedo do pé Garlic

  • 1 Unidade Hokkaido pumpkin

  • 1 Unidade Lemon

  • 2 Ramo Mint

  • 1 Colher de sopa Olive oil

  • 1 Unidade Onion

  • 3 Ramo Parsley

  • 150 G Red pepper

  • 3 Colher de chá Salt

  • 1 Unidade Spring onion

  • 100 G Tomatoes

  • 280 ml Water

    Vegetarian dishes

    Cereals containing gluten

    Lactose, Fructose, Histamine, Gluten

    Citrus grater

Preparação

  • 1 Prepare the pumpkin

    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.

  • Ingredientes

  • 1 Unidade Hokkaido pumpkin, 1 Colher de sopa Olive oil, 1 Colher de chá Salt

  • Ingredientes

  • 1 Unidade Onion, 1 Dedo do pé Garlic, 1 Unidade Spring onion, 150 G Red pepper, 100 G Tomatoes, 40 G Dried cranberries, 5 Unidade Dates

  • Cooking couscous

    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.

  • Ingredientes

  • 150 G Couscous, 280 ml Water, 2 Colher de chá Salt, 1 Colher de chá Cumin, 0,5 Colher de chá Cayenne pepper, 0,5 Colher de chá Cinnamon

  • Cooking couscous

    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.

  • Ingredientes

  • 1 Unidade Lemon, 2 Colher de sopa Apple vinegar, 2 Ramo Mint, 3 Ramo Parsley

  • Pumpkin au gratin

    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.

  • Ingredientes

  • 50 G Feta

  • Ingredientes

  • 30 G Fresh pomegranate seeds

Valor nutricional por porção

kcal

294.75

Proteína

8.93 G

Óleo/gordura

8.01 G

Hidratos de carbono

44.42 G

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