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🍽️ Roasted Pumpkin with Sage and Couscous Salad

391 kcal · 30 min · 4 servings

Ingredients

• 0.5 Hokkaido pumpkin (approx. 500 g flesh)
• 0.5 bunch sage
• 2 garlic cloves
• 1 lemon
• salt
• pepper
• coarsely crushed, dried chili peppers
• 2.5 tbsp olive oil
• 200 ml classic vegetable broth
• 100 g couscous (instant)
• 10 g flat-leaf parsley (0.5 bunch)
• 250 g tomatoes (3 tomatoes)

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Remove the inside and seeds of the pumpkin.
3. 3. Cut the pumpkin into 2 to 3 centimeter wide wedges.
4. 4. Wash the sage leaves.
5. 5. Shake the sage leaves dry.
6. 6. Pluck the sage leaves from the stems.
7. 7. Peel the garlic.
8. 8. Slice the garlic into thin rounds.
9. 9. Halve the lemon.
10. 10. Squeeze the juice from the lemon.
11. 11. Place the pumpkin wedges in a baking dish.
12. 12. Add the sage leaves to the baking dish.
13. 13. Add the garlic slices to the baking dish.
14. 14. Season the ingredients generously with salt.
15. 15. Season the ingredients with pepper.
16. 16. Season the ingredients with chili.
17. 17. Whisk 2 tablespoons of oil with 2 tablespoons of lemon juice.
18. 18. Drizzle the oil-lemon mixture over the pumpkin.
19. 19. Preheat the oven to 180 degrees (convection: 160 degrees, gas: level 2–3).
20. 20. Place the baking dish on the rack in the preheated oven.
21. 21. Braise the pumpkin for about 30 minutes.
22. 22. Turn the pumpkin occasionally during the cooking time.
23. 23. Bring the broth to a boil in a small pot.
24. 24. Sprinkle the couscous into the hot broth.
25. 25. Turn off the stove burner.
26. 26. Cover the pot with the couscous.
27. 27. Let the couscous swell according to package instructions.
28. 28. Wash the parsley.
29. 29. Shake the parsley dry.
30. 30. Pluck the parsley leaves from the stems.
31. 31. Finely chop the parsley leaves.
32. 32. Wash the tomatoes.
33. 33. Cut out the stem areas of the tomatoes in a wedge shape.
34. 34. Dice the tomatoes.
35. 35. Stir the chopped parsley into the couscous.
36. 36. Add the remaining lemon juice to the couscous.
37. 37. Add oil to the couscous.
38. 38. Season the couscous with salt and pepper to taste.
39. 39. Mix the tomato cubes into the couscous.
40. 40. Plate the braised pumpkin.
41. 41. Serve the pumpkin with the tomato couscous.

Nutrition per serving

• kcal: 391
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 52 g