Couscous with roasted pumpkin

and creamy tahini



150 g of GALLO Couscous

150g of boiling water

½ a pumpkin, finely diced

1 teaspoon of ground coriander

1 chive, chopped

2 tablespoons of tahini

Olive oil



Step 1

Preheat the oven to 190ºC and place the diced pumpkin in an oven-safe tray with a little bit of oil and coriander.

Step 2

Roast for 20 minutes until the pumpkin is cooked and golden.

Step 3

Sauté the chives in olive oil in a pan until tender and add the tahini to make a cream. Set aside.

Step 4

Add water to a pot and when it starts boiling pour over the couscous with a little bit of salt and olive oil. Cover and set aside for 3 minutes.

Step 5

After this time, mix with a fork and add the pumpkin and the tahini cream.

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