Couscous with pumpkin, dates and cashews

Ingredients for 2 servings:

• 250 g pumpkin flesh, approx.
• 2 tbsp oil, e.g. rapeseed oil
• 1 tsp garam masala
• 50 g cashew nuts, roasted and salted, approx.
• 50 g soft dates, seedless, approx.
• 80 g couscous
• Water for the couscous, quantity according to package instructions
• 1 tsp vegetable stock powder
• e.g. lemon juice
• n. B. Vinegar (mango vinegar), optional
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

served warm or cooled as a salad

Cut the prepared pumpkin flesh into cubes with sides measuring approximately 2 cm. Mix the oil with a good teaspoon of garam masala and approximately 0.5 teaspoon of salt and toss the pumpkin cubes in it until they are completely coated with oil. Arrange the pumpkin cubes in a single layer in a shallow baking dish and bake in a preheated oven at 200°C (top/bottom heat) for approximately 30-40 minutes, until tender. Stir and stir two or three times during baking. Meanwhile, roughly chop the cashews and dice the dates. Mix the couscous with the instant vegetable stock powder and prepare according to the package instructions. Place the couscous in a bowl and stir with a fork. First mix in the cashews, dates and a little lemon juice, then the pumpkin cubes. Season to taste with salt, lemon and/or mango vinegar and serve warm or let cool and let it marinate, stirring and seasoning occasionally.