Dinner - Pearlcouscous

Pearllcouscous with pumpkin, dates and yoghurt-mintdip  [eggfree]

  1. Preheat the oven to 180°C.
  2. Sprinkle the olive oil over the diced pumpkin and zucchini and spread on a baking dish. Season with salt and pepper and roast in the oven for about 20 minutes.
  3. Meanwhile, cook the pearl couscous in salted water according to package directions. Drain and place in a large mixing bowl along with the flaxseed oil, ground cinnamon and roasted pumpkin/courgette.
  4. Toss in the almonds and dates and sprinkle with pomegranate seeds if desired.
  5. Grate the garlic over the Greek yogurt and add the cucumber and chopped mint. Season to taste with salt and pepper. Serve with the couscous.

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olive oil 3 tbsp
pumpkin 400 g, cubbed
courgette 400 g, cubbed
pearl couscous 150 g
flaxseed oil 2 tbsp
ground cinnamon 1 tsp
almonds 70 g, coarsley chopped
dates 4, pitted and sliced in strips
garlic 1 clove
Greek or plantbased yoghurt 300 ml
cucumber ½, grated
mintleaves 4 sprigs, finely chopped + extra leafs for garnish
salt and pepper

optionally: pomegranateseeds handful for garnish

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