Oriental pumpkin

Ingredients for 4 servings:

• 4 small Hokkaido pumpkins
• 1 red bell pepper(s)
• 1 small zucchini
• 1 celery stick
• 2 cloves garlic
• 200 g cherry tomatoes
• 100 g dates
• 150 g couscous, instant
• 1 tsp sambal oelek
• ½ tsp cumin
• 2 tsp lemon juice
• Salt
• 200 ml vegetable stock
• Oil or coconut fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Wash and trim the zucchini and celery. Cut the celery, bell peppers, and zucchini into 1-2 cm cubes or pieces. Peel the garlic and thinly slice. Halve the tomatoes and dates. Cut the tops off the pumpkins and scrape out the seeds. Preheat the oven to 200 degrees Celsius (convection oven). Heat the coconut fat or oil in a pan, fry the bell peppers, zucchini, and celery for 2 minutes, add the garlic, and fry briefly. Pour in the vegetable stock and bring to a boil, then stir in the couscous. Turn off the heat and let the couscous stand for 5 minutes. Stir in the tomatoes and dates, season with spices, lemon juice, and salt. Fill the pumpkins with the mixture, put the lids on, and cook in the oven for 40-45 minutes.