Pumpkin-Almond Couscous with Roasted Leek
40 min
Veggie
39235
For 2 Portions
90 g
couscous
70 ml
white wine
60 ml
half and half
30 g
almond butter
20 g
almond
8 g
parsley, fresh
1
leek
1/2
red kuri pumpkin
1/4
pomegranate
240 ml
vegetable broth
10 g
butter
2 pinch(es) of
nutmeg
2 tbsp
olive oil
2 tbsp
white wine vinegar
2 clove(s)
garlic
1 tsp
garam masala
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash the pumpkin, cut in half and remove the seeds. Then dice into small pieces.