Summary

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

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Instructions

1. 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.
2. 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.
3. 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.