Pumpkin-Almond Couscous with Roasted Leek
clockIcon 40 min Veggie Veggie Veggie 39238
For 2 Portions
1
leek
1/2
red kuri pumpkin
1 oz
almond butter
1/4 cup(s)
half and half
2 2/3 tbsp
almonds
1/4
pomegranate
1/2 cup(s)
parsley, fresh
1/3 cup(s)
white wine
2/3 cup(s)
couscous
nutmegs
pepper
olive oil
garam masala
white wine vinegar
vegetable broth
salt
garlic
butter
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.
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Pumpkin-Almond Couscous with Roasted Leek PT40M For 2 Portions 2 pinch(es) of nutmegs pepper 1 leek 0.5 red kuri pumpkin 2 tbsp olive oil 1 tsp garam masala 1 oz almond butter 0.25 cup(s) half and half 2 tbsp white wine vinegar 1 cup(s) vegetable broth 2.66 tbsp almonds 0.25 pomegranate 0.5 cup(s) parsley, fresh salt 0.32 cup(s) white wine 2 clove(s) garlic 0.66 cup(s) couscous 2 tsp butter
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