Moroccan pumpkin with pearl couscous

4.7 7 ratings

Prep. 10min

Total 1 h 20min

4 portions

Ingredients

garlic cloves
2
extra virgin olive oil
20 g
onion cut into wedges (3-4 cm)
200 g
harissa paste
20 g
cinnamon quill
1
dried currants
20 g
ground cumin
1 tsp
ground coriander
1 tsp
ground paprika
1 tsp
canned cherry tomatoes (400 g)
1 can
water
600 g
Vegetable stock paste (see Tips)
10 g
honey
20 g
Kent pumpkin unpeeled, cut into wedges (2 cm thick), cut in halves
700 g
pearl couscous
100 g
fresh coriander leaves only, roughly chopped, to garnish
natural yoghurt to serve
pumpkin seed oil to drizzle (optional)
dukkah to sprinkle (see Tips)

Difficulty

easy

Nutrition per 1 portion

Sodium 26.4 mg

Protein 6.1 g

Calories 1114.1 kJ / 266.3 kcal

Fat 6.1 g

Fiber 6 g

Saturated fat 0.8 g

Carbohydrates 51.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Open bowl cooking 5 Recipes
Australia and New Zealand

You might also like...

"Moussaka" bowl

45min

Speedy bean and chorizo chilli with rice

45min

High Protein mac 'n cheese with pea and broccoli salad

40min

Use-it-up roasted vegetable frittata

55min

Layered chicken meatball stroganoff

40min

Spiced red lentil and chicken soup (Diabetes)

30min

Vegetable chilli

50min

Leek, chilli and chorizo sauce

40min

Chicken halloumi salad with peri-mayo

25min

Greek-style meatballs with warm veg salad (Noni Jenkins)

40min

Black bean enchiladas

1 h 20min

Southern-style pork and bean casserole

40min