Filter
Reset
Sort ByRelevance
BUSH’S®
Pumpkin couscous with mushrooms
Couscous with pumpkin, thin curds, mushrooms, cherry tomatoes and basil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain dishcrumbly potato, olive oil, onion, vine tomato, basil, garlic, tomato paste, dried oregano, Parmesan cheese, White bread, half-to-half minced, Spice meatballs, tomato ketchup, egg,Italian tomato stew with meatballs
-
15 minMain dishlime, ginger syrup, sesame oil, sunflower oil, organic cut red cabbage, puffed quinoa, ready-to-eat avocado, chilled edamame soybeans, fresh crayfish,puffed quinoa salad with red cabbage, avocado and crayfish
-
20 minMain dishtraditional olive oil, vegetable burger, cucumber, onion, ready-to-eat avocado, carrot julienne, lime, rolling brown hard bread,vegetable burger with avocado salsa
-
20 minMain dishgarlic, fresh thyme, traditional olive oil, chicken filet cheese, Italian stir fry vegetable fennel asparagus, cooking cream, fresh pappardelle, lemon,pappardelle with fennel, asparagus and garlic chicken
Nutrition
530Calories
Sodium32% DV760mg
Fat26% DV17g
Protein42% DV21g
Carbs24% DV73g
Fiber48% DV12g
Loved it