Pumpkin Couscous with Spinach
Ingredients
- Ingredients
- 600 grams Pumpkin (cut into small pieces)
- 1 onion
- 3 Tbsps sunflower oil
- 4 garlic cloves (peeled)
- 200 grams unsweetened Coconut milk (from a can)
- 1 tsp Chili powder
- 2 tsps Turmeric
- ½ bunch mint
- salt
- peppers
- 300 grams Couscous
- For the spinach
- 500 grams Spinach
- 3 garlic cloves (peeled)
- 4 Tbsps sunflower oil
- salt
- freshly ground peppers
- Pumpkin seed
Preparation steps
Peel the onions and cut into thin strips. Heat the sunflower oil in a wok. Add the onions and cook for 4 minutes, add the pumpkin and saute stirring constantly for 5 minutes. Press the garlic and add to the pan and pour in the coconut milk. Season with chili powder and turmeric. Cover and cook over low heat for about 20 minutes. Season with salt and pepper and puree.
Cover the couscous with 300 ml (approximately 1 1/4 cups) of hot water and let stand for 10 minutes. Heat the butter, fluff the couscous with a fork and mix with the butter and pumpkin puree, and season to taste.
Rinse the spinach, pick through, shake dry and wilt in hot oil in a large saucepan, stirring constantly. Press the garlic and add to the spinach, cook over high heat, and season with salt and pepper.
Serve the couscous with the spinach on plates and serve sprinkled with pumpkin seeds.
