Moroccan pumpkin with pearl couscous

4.8 6 ratings

Prep. 10 min

Total 1 h 20 min

4 portions

Ingredients

garlic cloves
2
extra virgin olive oil
20 g
onion cut into wedges (3-4 cm)
200 g
harissa paste
20 g
cinnamon quill
1
dried currants
20 g
ground cumin
1 tsp
ground coriander
1 tsp
ground paprika
1 tsp
canned cherry tomatoes (400 g)
1 can
water
600 g
Vegetable stock paste (see Tips)
10 g
honey
20 g
Kent pumpkin unpeeled, cut into wedges (2 cm thick), cut in halves
700 g
pearl couscous
100 g
fresh coriander leaves only, roughly chopped, to garnish
natural yoghurt to serve
pumpkin seed oil to drizzle (optional)
dukkah to sprinkle (see Tips)

Difficulty

easy

Nutrition per 1 portion

Sodium 26.4 mg

Protein 6.1 g

Calories 1114.1 kJ / 266.3 kcal

Fat 6.1 g

Fibre 6 g

Saturated Fat 0.8 g

Carbohydrates 51.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Open bowl cooking 5 Recipes
Australia and New Zealand

You might also like...

Show all

Macaroni cheese with a crunchy topping

1 h 10 min

Zucchini, corn and ricotta pancakes

1 h 5 min

Lentil and pumpkin pot pies

1 h 25 min

Eggplant cannelloni

1 h 35 min

Ricotta, mint and zucchini lasagne

2 h

Warm bulgur salad with orange dressing

40 min

Nachos with beans and cashew sour cream

50 min

Chhole (chickpea curry) and rice

45 min

Lentil curry (dahl)

30 min

Mushroom croustade

1 h 35 min

Pierogi with blueberries

1 h 25 min

Charred cauliflower makhani

1 h

Show all