Pumpkin and pepper couscous

Ingredients for 2 servings:

• 300 g Hokkaido pumpkin(s), cleaned and weighed
• 1 bell pepper(s)
• ½ onion(s)
• 1 clove(s) garlic
• some ginger
• 1 tbsp oil
• some cumin powder
• ½ tsp cayenne pepper
• ½ tsp curry powder
• some salt and pepper
• 300 ml coconut milk
• 100 ml vegetable stock
• 125 g couscous
• 1 tbsp lemon juice
• 1 tbsp parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Deseed the bell pepper. Dice the pumpkin flesh and bell pepper. Peel and finely dice the onion, ginger, and garlic. First, fry the pumpkin cubes in oil. After 5 minutes, add the bell pepper, onion, garlic, and ginger and continue frying over low heat. Then add the spices. Pour in the coconut milk and vegetable stock, stir in the couscous, and bring to a boil. Turn off the heat, cover the pot, and let the couscous swell. Season to taste with lemon juice and more salt and pepper, if desired. Finally, stir in the finely chopped parsley. Serve on plates and garnish with parsley.