Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 350 g couscous
- 600 ml water or vegetable stock
- 250 g Hokkaido pumpkin (se)
- 150 g corn
- 2 carrot (s)
- 2 zucchini
- 4 tablespoon olive oil
- 150 ml water
- 3 cloves garlic
- Salt and pepper to taste
- possibly coriander powder
- possibly lemon juice
- possibly spice (s) to taste
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into bite-sized pieces. Dice the carrots and zucchini, chop the garlic. Prepare the couscous with vegetable broth or water according to the instructions on the packet and leave to rest.
- Now add the pumpkin, corn, carrots, zucchini and garlic with the oil to the pan, fry for approx. 2 - 3 minutes. Add the 150 ml water and cook in a closed pot for 10 minutes.
- Then add the couscous and season with salt and pepper. I also spiced it with ground coriander and a little lemon juice, but you can also use other spices to taste.
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