Couscous with pumpkin-shallots-vegetables

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 800 g Pumpkin (e.g. Big Autamo)
  • 250 g oblong shallots
  • 3-4 Garlic cloves
  • 4 Tomatoes
  • 300 g Chicken filet
  • 4 TABLESPOONS Oil
  • 2 TABLESPOONS Tomato paste
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground black pepper
  • 1 pinch Sugar
  • 7-10 Tbsp ground cumin
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp ground cilantro
  • 1 coated Tsp Sambal Oelek
  • 500 ml Vegetable broth (instant)
  • 1 Onion
  • 250 g Couscous
  • 20 g Butter or margarine
  • 7-10 Tbsp Coriander green and lemon balm

Directions

  1. 1

    Pumpkin clean, wash and cut into large pieces. Peel the shallots and halve them as desired. Peel garlic and chop roughly. Tomatoes clean, wash and cut into coarse pieces.

  2. 2

    Wash the meat, dab dry with kitchen paper and dice coarsely. Heat 3 tablespoons of oil in a large frying pan, fry the meat in it over a high heat while turning. Add pumpkin, shallots and garlic and fry over medium heat for another 5 minutes.

  3. 3

    Add the tomatoes and braise for about 4 minutes. Add tomato puree, season with salt, pepper, sugar, cumin, paprika, coriander and sambal oelek, deglaze with broth and simmer covered for about 18 minutes.

  4. 4

    Let simmer in an open pot for about the last 5 minutes. In the meantime peel and finely dice the onion. Heat the remaining oil in a pot, sauté the onion, add the couscous and add 250 ml water.

  5. 5

    Add salt. Simmer covered over medium heat for 2-3 minutes until the water has completely evaporated. Meanwhile melt the fat. Loosen couscous with a fork, pour butter over it. Arrange couscous and pumpkin-shallots in a bowl and serve garnished with coriander and lemon balm.

Nutrition Facts

KCAL
360 kcal
CARBS
19 g
FATS
21 g
PROTEINS
21 g

Categories & Tags

Cakes & PastriesCakeCake

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