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
Preheat the oven to 190ºC and place the diced pumpkin in an oven-safe tray with a little bit of oil and coriander.
Roast for 20 minutes until the pumpkin is cooked and golden.
Sauté the chives in olive oil in a pan until tender and add the tahini to make a cream. Set aside.
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.
After this time, mix with a fork and add the pumpkin and the tahini cream.