Oriental stuffed pumpkin

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.

Ingredientes

1 Unidade Hokkaido pumpkin, 1 Colher de sopa olive oil, 1 Colher de chá 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.

Ingredientes

1 Unidade onion, 1 Dedo do pé garlic, 1 Unidade spring onion, 150 G bell pepper (red), 100 G tomatoes, 40 G dried cranberries, 5 Unidade 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.

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 (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.

Ingredientes

1 Unidade lemon, 2 Colher de sopa apple cider vinegar, 2 Ramo mint, 3 Ramo parsley

Stuff the soft pumpkin with the couscous and sprinkle the feta over the top.

Bake the pumpkin for a further 5 minutes.

Ingredientes

50 G feta

Take the pumpkin out of the oven and garnish with pomegranate seeds.

Ingredientes

30 G fresh pomegranate seeds