Pumpkin with Couscous Filling

Ingredients

• 2 Hokkaido pumpkins
• 3 tbsp olive oil
• Salt
• 1 large zucchini
• 2 bell peppers (yellow and red)
• 4 Spring Onions
• 2 stalks celery
• 1 red chili pepper
• 2 cloves garlic
• 10 g ginger (1 piece)
• 350 g whole wheat couscous
• 525 ml vegetable broth
• Pepper
• 200 g Cherry tomatoes
• 100 g dried soft plums
• 1 tsp turmeric
• 1 tsp cumin

Instructions

1. 1.

   Wash pumpkins, cut off a lid from each and remove the seeds. Rub the inside with 1 tbsp oil and pierce several times with a fork. Salt, place on a baking sheet lined with parchment paper, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25–30 minutes.

2. 2.

   Meanwhile wash, trim and cut zucchini into ~2 cm pieces. Wash, trim and dice bell peppers into bite‑sized cubes. Wash, trim spring onions and celery, slice diagonally into 1 cm thick strips. Wash, trim chili pepper and cut into thin rings. Peel garlic and ginger and finely dice.

3. 3.

   Cook couscous according to package instructions in the broth.

4. 4.

   Place prepared vegetables in a baking dish, season with salt and pepper, drizzle with remaining olive oil. Mix well and put in the oven 10 minutes before the pumpkins finish cooking. Wash tomatoes and halve them. Cut plums into large pieces. Add both just before the end of cooking. Mix vegetables with couscous and season with salt, pepper, turmeric and cumin. Fill the pumpkins and arrange on a plate.