Pumpkin cous cous twice

Hi everyone!

Today a very very quick lunch or dinner dish idea …

Pumpkin cous cous. I already did a pumkin cous cous dish here in my blog but … in latin they say “repetita adiuvant”, which means to repeat helps. So …

Let’s start cutting the pumpkin in small cubes (the size up to you).

In a sauce pan heat some extra virgin olive oil with a couple of pieces of garlic.

If you wish you could add a blond onion or shallot, also cut in small pieces.

Stirr.

Add the pumkin.

Stirr and let it cook.

Pumpkins are softer than carrots, but they need a bit of time to cook. So be patient and just check from time to time the consistence of the cubes. They don’t have to become too soft, but just softer than raw. But we are speaking about minutes (not hours!).

Pumpkin are quite rich in water so you will see stirring that it won’t burn, just lower the flame if you are afraid of burning, but don’t worry, and it is nicer a bit crispy more than watery.

Once the pumpkin is cooked just add some cous cous. And go on stirring. Add some water too, but not too much.

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The cous cous will incorporate the water, and grow in size.

Stirr a few minutes. And that’s it!

Decorate the plate with a leaf of persil and some ginger powder.

Add extra virgin olive oil. No other spices if you want to keep the dish quite delicate. Ginger already adds a touch of zest.

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And enjoy then!

 

Thanks for reading me … and see you next!

Take care

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