Summary

Ingredients

• 30 g couscous
• 100 g coconut milk
• 100 g yourt
• 150 g pumpkin pulp

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Instructions

1. Put the couscous, coconut milk and yoghurt in a sealable container and mix well. Now add the pumpkin pulp and refrigerate overnight.
2. The next morning just take the container out of the refrigerator and then you can eat.
3. Note: For the pumpkin sauce, cut a pumpkin (I always use Hokkaido) in half and remove the seeds with a spoon. Bake in a preheated oven at 180 degrees for about 40 minutes