Pumpkin couscous with mushrooms

Name: pumpkin couscous with mushrooms
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 fresh pumpkin; 6 el traditional olive oil; 300 g low fat quark; 2 toe garlic; 1 box mushrooms; 250 g Cherry tomatoes; 300 g couscous; 1,5 tl dried basil

Couscous with pumpkin, thin curds, mushrooms, cherry tomatoes and basil

Ingredients

Kitchen Stuff

roasting tray

Directions

Preheat oven to 220 ° C. Clean peel of pumpkin. Halve pumpkin, remove seeds and cut halves into pieces (do not peel).
Mix pumpkin with 4 tbsp oil, pepper and salt in greased roasting pan and roast in oven for about 20 minutes. Spoon halfway. Scoop curd in the bowl, press the knobby look above it and season with salt and pepper.
Wipe the mushrooms clean and halve. Halve cherry tomatoes. Couscous (covered) in 500 ml of boiling water in about 8 minutes. Heat remaining oil in frying pan and fry mushrooms with 1 tsp basil in approx. 3 minutes until golden brown.
Add cherry tomatoes and cook for 2 minutes. Mix pumpkin, mushroom mixture and couscous. Spread over four plates with a large spoonful of garlic curd and leftover basil.