Couscous with Pumpkin and Herb Oil
Ingredients
- For the oil
- 1 handful mixed Fresh herbs (such as basil, parsley, mint)
- 130 milliliters neutral vegetable oil
- 1 Tbsp lemon juice
- salt
- freshly grund peppers
- sugar
- For the couscous and pumpkin
- 4 Tbsps olive oil
- 300 milliliters Vegetable broth
- 200 grams Instant couscous
- 2 rosemary
- 1 garlic clove
- salt
- freshly ground peppers
- lemon juice
Preparation steps
Rinse and halve the pumpkin. Remove the seeds and stringy parts, then slice thinly.
Peel and finely chop the onion and carrots. Rinse, trim, and finely dice the celery. Halve the pomegranate and remove the seeds. Coarsely chop the nuts. Heat 2 tablespoon of oil in a large skillet. Add the onions, carrots, and celery, and sauté for 5 minutes. Mix in the nuts, add the broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let steep for about 10 minutes. Cook the pumpkin in the remaining oil, stirring often, about 5 minutes. Pass the garlic through and press, and add to the pan with the rosemary. Season to taste with salt and pepper.
For the herb oil, wash the herbs, remove the leaves, and mash together with the oil and lemon juice. Season to taste with salt, pepper, and a pinch of sugar.
Fluff the couscous with a fork. Mix in the pomegranate seeds, and season to taste with salt, pepper, and lemon juice. Using a ring mold, place the couscous in the center of the plate, and drizzle the oil around decoratively. Top with the sliced pumpkin, and serve.
