Moroccan pumpkin with pearl couscous

4.3 9 évaluations

Prép. 10min

Total 1h 20min

4 portions

Ingrédients

garlic cloves
2
extra virgin olive oil
20 g
onion cut into wedges (3-4 cm)
200 g
harissa paste
20 g
cinnamon quill
1
dried currants
20 g
ground cumin
1 tsp
ground coriander
1 tsp
ground paprika
1 tsp
canned cherry tomatoes (400 g)
1 can
water
600 g
Vegetable stock paste (see Tips)
10 g
honey
20 g
Kent pumpkin unpeeled, cut into wedges (2 cm thick), cut in halves
700 g
pearl couscous
100 g
fresh coriander leaves only, roughly chopped, to garnish
natural yoghurt to serve
pumpkin seed oil to drizzle (optional)
dukkah to sprinkle (see Tips)

Niveau

facile

Infos nut. par 1 portion

Sodium 26.4 mg

Protides 6.1 g

Calories 1114.1 kJ / 266.3 kcal

Lipides 6.1 g

Fibre 6 g

Graisses saturées 0.8 g

Glucides 51.6 g

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Également présenté dans

Open bowl cooking 5 Recettes
Australie et Nouvelle-Zélande

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