Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Pumpkin couscous with mushrooms
 
 
4 ServingsPTM40 min

Pumpkin couscous with mushrooms


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat oven to 220 ° C. Clean peel of pumpkin. Halve pumpkin, remove seeds and cut halves into pieces (do not peel).
  2. 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.
  3. 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.
  4. 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.


Nutrition

530Calories
Sodium32% DV760mg
Fat26% DV17g
Protein42% DV21g
Carbs24% DV73g
Fiber48% DV12g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407