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Couscous With Pumkin

ingredients

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

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.

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