Couscous With Pumkin

couscous with pumpkin

Couscous With Pumpkin

No ratings yet
Servings: 4
Calories: 512


  • 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


  • 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
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating