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Carrahbullock
Couscous with roasted pumpkin and mushrooms
Couscous with roasted pumpkin and mushrooms
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Ingredients
Directions
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Preheat the oven grill.
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Meanwhile, cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut the peel off. Cut the flesh into equal pieces.
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Cut the onions into thin rings. Halve the large mushrooms and mushrooms. Divide the pumpkin, onion and all mushrooms over a baking sheet covered with parchment paper.
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Sprinkle with the oregano and drizzle with the oil. Season with pepper and salt. Shovel. Roast about 15 minutes under the grill. Change regularly.
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Prepare the couscous according to the instructions on the packaging in a large bowl. Stir with a fork.
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In the meantime, finely chop the chives. Remove the leaves of fresh mint from the twigs and cut well.
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Heat the rest of the oil in a wok. Stir fry the couscous with the paprika and half of the chives and fresh mint for 3 minutes at medium height.
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Serve the couscous in a bowl on a deep plate. Divide the vegetables with moisture and the rest of the fresh herbs.
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Nutrition
550Calories
Sodium1% DV25mg
Fat32% DV21g
Protein32% DV16g
Carbs23% DV70g
Fiber32% DV8g
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