Couscous With Pumpkin
Ingredients
- 1 lb pre cooked couscous
- 1/2 pint vegetable stock
- 7 oz 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
Instructions
- Cook the couscous following the instructions on the packet. Heat the vegetable stock. Drain the pumpkin using a colander and add to the stock.
- Wash and finely slice the fennel and add to the vegetable stock. Leave to simmer on a low heat for approximately 5 minutes.
- 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.
- Arrange everything on plates and sprinkle with the pumpkin and fennel seeds. Garnish with the fennel leaves.
Calories: 512 kcal
Carbohydrates: 102 g
Protein: 18 g
Fat: 4g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 314 mg
Potassium: 908 mg
Fiber: 10 g
Sugar: 2 g
Vitamin A: 4511 IU
Vitamin C: 19 mg
Calcium: 115 mg
Iron: 3 mg