Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 300 g of spelt couscous
- - 2 slices of pumpkin
- - 1 pomegranate
- - 10 nuts
- - 1 handful of pumpkin seeds
- - 6 tablespoons of extra virgin olive oil
- - salt
INSTRUCTIONS
- Soften the couscous in boiling water following the instructions on the package. Let it cool and then shell it for good.
- Shell also the pomegranate and walnuts, coarsely chop them, or cut them in chunks with your hands.
- Cut the pumpkin into cubes (please, do not remove the peel, just wash well before baking!), Toss with a little olive oil and a sprinkling of salt and put it to dry slowly in the oven for 15 minutes: it will soften remaining crispy.
- Toast the dried and cleand pumpkin seeds in the oven for a few minutes, until crispy.
- Mix the couscous in a bowl with the cubes and seeds of pumpkin, walnuts, pomegranate seeds; season with the remaining olive oil, a pinch of salt and serve.
