Warm salad with couscous and pumpkin

Warm salad with couscous and pumpkin

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  1. Couscous 200 gr
  2. Pumpkin 600-700 gr
  3. Red onion 1 pc
  4. Orange 1 pc
  5. Hazelnuts 50 gr
  6. Feta cheese 100 gr
  7. Mint to taste
  8. Ras El Hanut to taste
  9. Vegetable broth 300 ml
  10. Olive oil to taste
  • Main ingredients: Pumpkin, Orange
  • World cuisine Moroccan cuisine




Cut the onion into several parts. Cut the pumpkin into cubes. Put the pumpkin with onions on a baking sheet and sprinkle with Ras El Hanut. Sprinkle with olive oil. We bake in an oven preheated to 200 C for 25 minutes.
Pour 300 g of boiling vegetable broth into couscous and mix thoroughly with a fork so that there are no lumps. Grate whole orange zest in couscous and squeeze the juice of a whole orange. Mix thoroughly. Put the hazelnuts on the kitchen board. Press on top of the second kitchen board so that they are divided into halves. Mix nuts with couscous. Add peppermint to couscous. Put on a dish.
Remove the pumpkin and onions from the oven, mix. Squeeze on top of the couscous. Cut the feta cheese into cubes and put on top of the pumpkin with onions.