Ingredients for 4 persons:
- 1 butternut squash
- 200 g pearl couscous
- 2 cloves of garlic
- 50 g salted pecan nuts
- 50 g dried cranberries
- 50 g rocket salad
- table spoon baharat
- sniff chili powder
- fresh pomegranate seeds
- 100 - 150 g blue cheese of choice.
- olive oil
- pepper & salt
Instructions:
1. Preheat the oven to 180 ° C.
2. Slice the pumpkin horizontal into 2 pieces. Remove the seeds and threads insides with a spoon. Keep the seeds aside.
3. Sprinkle olive oil over the pumpkin halves and spice with salt and pepper. Roast the pumpkin with the side up for approximately 40 minutes. Check after 30 minutes already.
4. Cook the pearl couscous according to the directions on the package. Press the cloves of garlic and roughly cut the pecan nuts and the rocket salad.
5. Bake the pumpkin seeds into the pan until they’re colored a bit. Put them aside again. Fry the garlic, nuts and cranberries. Add the baharat, chilli powder and fry approximately 3 minutes.
6. Add the couscous to this mixture. After turning off the heat, add the rocket salad and the pomegranate seeds.
7. Take the pumpkin out of the oven, fill it with the couscous mixture. Crumble the blue cheese and sprinkle above the couscous mixture.
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