in Africa, Middle East, Morocco

Vegan pumpkin couscous chili

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 1 tbsp vegetable oil
  • 2 cloves garlic
  • 300 g pumpkin(s)
  • 150 ml water or broth
  • 1 can of tomatoes (400 g)
  • ½ small can of corn
  • ½ can kidney beans
  • 150 g couscous
  • 150 g water, hot
  • salt and pepper
  • Sugar
  • cumin
  • Ras el Hanout

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Chili with pumpkin and couscous

Peel and finely dice the onion. Peel and press or slice the garlic clove. Peel the pumpkin if necessary, then dice it. Sauté the onions in oil. Briefly sauté the garlic and pumpkin, then add water or stock and simmer for 10-15 minutes, until the pumpkin is quite soft. Meanwhile, pour the hot water over the couscous and let it swell for 10 minutes. Add the tomatoes, corn, and kidney beans to the pumpkin. Stir and add the couscous. Stir again and season to taste.

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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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