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Pumpkin Couscous

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Pumpkin Couscous

The perfect pumpkin couscous recipe with a picture and simple step-by-step instructions.

  • Rapeseed oil
  • 2 medium sized Cut onions
  • 2 cups Couscous
  • 4 cups Water
  • 2 tbsp Vegetable salt
  • 300 g Planed pumpkin
  • 2 tsp Pumpkin-Spice-Mix-With-Chilli
  • Freshly roasted pumpkin seeds
  1. Swirl the cut onions in the hot oil, add the couscous and fill up with the vegetable stock (mix vegetable-salt + water) and bring to a simmer.
  2. In the meantime, wash, core and slice the pumpkin (I just needed part of a pumpkin).
  3. Add the sliced ​​pumpkin and the pumpkin spice, stir everything well and let simmer for a few minutes. Stir it every now and then.
  4. 4 ….. and just enjoy.
Dinner
European
pumpkin couscous

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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