Couscous pan with pumpkin and vegetables

Ingredients for 4 servings:

• 350 g couscous
• 600 ml water or vegetable stock
• 250 g Hokkaido pumpkin(s)
• 150 g corn
• 2 carrots
• 2 zucchinis
• 4 tbsp olive oil
• 150 ml water
• 3 cloves garlic
• Salt and pepper to taste
• possibly coriander powder
• possibly lemon juice
• spice(s) to taste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

delicious, healthy and vegan

Cut the pumpkin into bite-sized pieces. Dice the carrots and zucchini, and chop the garlic. Prepare the couscous with vegetable stock or water according to the package instructions and let it rest. Add the pumpkin, corn, carrots, zucchini, and garlic to the pan with the oil and sauté for about 2-3 minutes. Add the 150 ml of water and let it cook in a covered pan for 10 minutes. Then add the couscous and season with salt and pepper. I also added ground coriander and a dash of lemon juice, but you can use other spices to taste.