Summary

Ingredients

• 300 g pumpkin (se), (Hokkaido), weihed cleaned
• 1 bell pepper (s)
• 0.5 ½ onion (s)
• 1 clove garlic
• some ginger
• 1 tablespoon oil
• some cumin
• 0.5 teaspoon ½ cayenne pepper
• 0.5 teaspoon ½ curry
• a bit salt
• some pepper
• 300 ml coconut milk
• 100 ml vegetable stock
• 125 g couscous
• 1 tablespoon lemon juice
• 1 tablespoon parsley

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Instructions

1. Core the pepper. Cut the pumpkin meat and bell pepper into cubes. Peel and finely dice the onion, ginger and garlic.
2. First fry the pumpkin cubes in oil, after 5 minutes add paprika, onion, garlic and ginger cubes and continue frying on a low heat. Then add the spices. Pour coconut milk and vegetable stock, stir in the couscous and bring to the boil.
3. Turn off the stove, cover the pot and let the couscous soak out. Season to taste with lemon juice and possibly more salt and pepper. Finally, put the finely chopped parsley underneath.
4. Arrange on plates and garnish with parsley.