Couscous with roasted pumpkin and mushrooms

Preheat the oven grill.

Meanwhile, cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut the peel off. Cut the flesh into equal pieces.

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.

Sprinkle with the oregano and drizzle with the oil. Season with pepper and salt. Shovel. Roast about 15 minutes under the grill. Change regularly.

Prepare the couscous according to the instructions on the packaging in a large bowl. Stir with a fork.

In the meantime, finely chop the chives. Remove the leaves of fresh mint from the twigs and cut well.

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.

Serve the couscous in a bowl on a deep plate. Divide the vegetables with moisture and the rest of the fresh herbs.