Ingredients
- 100 g couscous
- 500 ml vegetable stock
- 100 ml white wine
- 1 onion
- 1 glove garlic
- 1 Hokkaido pumpkin
- 2 tsp sesame seed oil
- 1 tsp ras el hanout
- pinch salt
Servings:
Instructions
- Clean and chop onion, garlic and Hokkaido.
- Heat sesame seed oil in a pot and sauté lightly onion and garlic.
- Now boost the heat and add first the Couscous and then the Hokkaido. Sprinkle the Ras el Hanout over it and stir-fry.
- Add half of the vegetable stock and let boil all for a minute. Now let all simmer for 10 to 15 minutes. Because the couscous will take all the stock add gradually the rest of the vegetable stock.
- Only in the last few minutes add salt.
- For serving arrange the stew on two dishes or in two bowls, spread some chopped baby leek and some yogurt on the top.
Recipe Notes
It's possible also with lamb. Who doesn't find the Ras el Hanout – a Tunisian chilly spice mix – can try with simple curry or also the Moroccan Harissa.
Nice variation: add two apples. Very fruity!
Instead of the yogurt try some self made nut yogurt.
For the paleo version use shredded cauliflower instead of the Couscous.
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