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🍽️ Crispy Pumpkin Couscous with Cashews

521 kcal · 30 min · 4 servings

Ingredients

• 1 kg Hokkaido pumpkin
• 1 onion
• 0.5 bunch rosemary (10 g)
• 0.5 bunch parsley (10 g)
• 2 tbsp olive oil
• 1 tsp honey
• 300 g whole grain couscous
• 100 g cashew nuts
• 1 pinch cinnamon
• salt
• pepper

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds and the pulp.
4. 4. Cut the flesh into small cubes.
5. 5. Bring water to a boil and add some salt.
6. 6. Boil the pumpkin cubes for about 5 minutes.
7. 7. The pumpkin should still have a slight bite.
8. 8. Drain the water.
9. 9. Let the pumpkin drain well.
10. 10. Peel the onion.
11. 11. Cut the onion into small cubes.
12. 12. Wash the rosemary.
13. 13. Wash the parsley.
14. 14. Shake the herbs dry.
15. 15. Chop the rosemary finely.
16. 16. Chop the parsley finely.
17. 17. Heat oil in a pot.
18. 18. Add the pumpkin and onion to the hot oil.
19. 19. Fry the ingredients for 2 to 3 minutes.
20. 20. The ingredients should turn golden brown.
21. 21. Stir in the honey.
22. 22. Let the honey caramelize slightly.
23. 23. Add the chopped rosemary.
24. 24. Season with salt.
25. 25. Season with pepper.
26. 26. Add the couscous to the pot.
27. 27. Pour in water according to package instructions.
28. 28. Let the couscous swell for about 10 minutes.
29. 29. Fold in the cashew nuts.
30. 30. Fold in the chopped parsley.
31. 31. Add cinnamon.
32. 32. Taste the dish and adjust with salt and pepper.

Nutrition per serving

• kcal: 521
• Protein: 17 g · Fett/Fat: 18 g · Carbs: 70 g