Couscous with Cashew Nuts and Pumpkin

Ingredients

• 1 kg Hokkaido pumpkin
• 1 onion
• 0.5 bunch rosemary (10 g)
• 0.5 bunch Parsley (10 g)
• 2 tbsp olive oil
• 1 tsp Honey
• 300 g whole wheat couscous
• 100 g cashew nuts
• 1 pinch cinnamon
• Salt
• Pepper

Instructions

1. 1.

   Wash the pumpkin, halve it, remove seeds and cut flesh into cubes. Boil in salted water for about 5 minutes until al dente, then drain and set aside.

2. 2.

   Meanwhile peel and dice the onion. Wash rosemary and parsley separately, shake dry and chop. Heat oil in a pot and brown pumpkin and onion for 2–3 minutes. Stir in honey and let lightly caramelize. Season with rosemary, salt and pepper. Add couscous and water according to package instructions and let it absorb for about 10 minutes.

3. 3.

   Fold in cashew nuts, parsley and cinnamon, then season with salt and pepper to taste.