Vegan pumpkin roast with date couscous

Name: Vegan pumpkin roast with date couscous
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 100 g almonds without skin; 1 small onion; 1 red chilli pepper; 12 TABLESPOONS Olive oil; 2 slightly heaped tsp. ground cumin; 1 TEASPOON ground cilantro; 1 TEASPOON ground cinnamon; 1/2 TEASPOON Ginger powder; 1/2 TEASPOON Paprika powder hot; 150 g dried dish lenses; 1 Butternut Pumpkin (à 1,4-1,5 kg); 1/2 bunch Parsley; 1 TABLESPOON Tomato paste; 20-30 g Breadcrumbs; 7-10 Tbsp salt, pepper; 1 collar Moroccan mint; 50 g pitted, dried soft dates; 120 g Couscous; 1/2 Organic Lemon; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

100 g almonds without skin
1 small onion
1 red chilli pepper
12 TABLESPOONS Olive oil
2 slightly heaped tsp. ground cumin
1 TEASPOON ground cilantro
1 TEASPOON ground cinnamon
1/2 TEASPOON Ginger powder
1/2 TEASPOON Paprika powder hot
150 g dried dish lenses
1 Butternut Pumpkin (à 1,4-1,5 kg)
1/2 bunch Parsley
1 TABLESPOON Tomato paste
20-30 g Breadcrumbs
7-10 Tbsp salt, pepper
1 collar Moroccan mint
50 g pitted, dried soft dates
120 g Couscous
1/2 Organic Lemon
7-10 Tbsp Kitchen yarn

Directions

1
Roast the almonds in a pan without fat, take them out immediately and let them cool down. Peel and finely chop the onion. Wash the chilli pepper, dab dry, cut lengthwise and remove seeds. Chop chilli finely.
2
Heat two tablespoons of oil in a saucepan, lightly fry onions, chilli, cumin, coriander, cinnamon, ginger and paprika powder while stirring. Add lentils, pour 400 ml of hot water and bring to the boil. Cover and simmer at low heat for about 25 minutes.
3
Wash the pumpkin, dab dry, cut in half lengthwise and remove the seeds. Scrape an elongated cavity out of the flesh of both halves with a tablespoon. Puree the flesh (approx. 200 g). Wash parsley, shake dry, pluck off leaves and chop. Chop the roasted almonds half coarsely and half finely.
4
Stir tomato paste, pumpkin puree, parsley, finely chopped almonds and breadcrumbs into the finished lentils and season to taste with salt and pepper. Fill the butternut halves well with the lentil mixture, place on top of each other and tie together with kitchen string. (Form small roasts from the remaining filling and fry in a pan) Put the pumpkin in an ovenproof dish and drizzle with about 2 tbsp. oil. Cook in the preheated oven, 2nd rail from below, (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 1 1/4-1 1/2 hours.
5
Wash the mint, dab dry and pluck the leaves, except for a few for garnishing. Cut the leaves into strips and puree about half of them together with about 8 tbsp. oil.
6
Dice the dates. Prepare the couscous according to the package instructions. Fold dates, coarsely chopped almonds, remaining mint strips and lemon peel into the finished couscous. Remove kitchen string from the pumpkin and cut the pumpkin into slices about 2 cm thick. Arrange on plates together with the couscous and sprinkle with some mint oil. Garnish with mint.