1 Stycken Hokkaido pumpkin
2 Matsked apple cider vinegar
150 G bell pepper (red)
0.5 Tesked cayenne pepper
0.5 Tesked cinnamon (ground)
150 G couscous
1 Tesked cumin
5 Stycken dates
40 G dried cranberries
50 G feta
30 G fresh pomegranate seeds
1 Tå garlic
1 Stycken lemon
2 Gren mint
1 Matsked olive oil
1 Stycken onion
3 Gren parsley
3 Tesked salt
1 Stycken 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 Stycken Hokkaido pumpkin, 1 Matsked olive oil, 1 Tesked 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 Stycken onion, 1 Tå garlic, 1 Stycken spring onion, 150 G bell pepper (red), 100 G tomatoes, 40 G dried cranberries, 5 Stycken 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 Tesked salt, 1 Tesked cumin, 0,5 Tesked cayenne pepper, 0,5 Tesked 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 Stycken lemon, 2 Matsked 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
