Recipes
Sticky harissa roasted pumpkin with pearl couscous salad
Season :Autumn
Servings :4
Diet :Vegan
Time :50 minutes
Difficulty :Easy
INGREDIENTS
- Pumpkin (about 1 kg)
- 3 tsp. harissa mild
- 2 tbsp. maple syrup
- 2 tbsp. olive oil
- Pomegranate seeds
- Toasted salted almonds, coarsely chopped
Pearl couscous salad
- 300 gr. pearl couscous
- 1 cube of vegetable stock
- 2 large hands of rocket
- 4 stalks spring onion
- 15 gr. mint
- Juice of half a lemon
- Drizzle of extra virgin olive oil
Tahini sauce
- 6-8 tbsp. tahini
- Juice of half a lemon
- 1/2 clove grated garlic
PREPARATION
- Preheat the oven to 200 degrees.
- Cut the pumpkin into 12 wedges (remove the pumpkin seeds) and mix with the harissa, maple syrup, olive oil and a generous pinch of salt and pepper. Spread on a baking tray lined with baking paper and bake in the oven for 35-40 minutes.
- Meanwhile, cook the pearl couscous in stock according to the package, drain and rinse briefly under cold water. Drain well.
- Coarsely chop the rocket and finely chop the mint and spring onion and add these to the pearl couscous together with the lemon juice, extra virgin olive oil and a pinch of salt and pepper and mix well together.
- For the tahini dressing, mix all ingredients together with a splash of water into a liquid creamy dressing, season with salt and pepper.
- Divide the pearl couscous salad between 4 plates, top with 3 slices of roasted pumpkin and finish with the tahini dressing, pomegranate seeds and toasted salted almonds and serve!
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