1 lb (500 g) pre cooked couscous
1/2 pint (250 ml) vegetable stock
7 oz (200 g) pickled pumpkin out of a glass
2 small fennel bulbs
2 tbsp chopped pumpkin seeds
1 tbsp fennel seeds
salt
pepper
1 pinch harissa
fennel leaves for decoration
1/2 pint (250 ml) vegetable stock
7 oz (200 g) pickled pumpkin out of a glass
2 small fennel bulbs
2 tbsp chopped pumpkin seeds
1 tbsp fennel seeds
salt
pepper
1 pinch harissa
fennel leaves for decoration
method
1. Cook the couscous following the instructions on the packet. Heat the vegetable stock. Drain the pumpkin using a colander and add to the stock.
2. Wash and finely slice the fennel and add to the vegetable stock. Leave to simmer on a low heat for approximately 5 minutes.
3. Mix together the pumpkin seeds and fennel seeds and roast in a frying pan without oil or butter. Add the couscous to 4 the stock and season with salt, pepper andl the harissa.
4. Arrange everything on plates and sprinkle with the pumpkin and fennel seeds. Garnish with the fennel leaves.
2. Wash and finely slice the fennel and add to the vegetable stock. Leave to simmer on a low heat for approximately 5 minutes.
3. Mix together the pumpkin seeds and fennel seeds and roast in a frying pan without oil or butter. Add the couscous to 4 the stock and season with salt, pepper andl the harissa.
4. Arrange everything on plates and sprinkle with the pumpkin and fennel seeds. Garnish with the fennel leaves.
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