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Vegetarian

Roasted pumpkin filled with chickpeas and couscous

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Recipe
Category
Vegetarian
Setup time
Medium
Difficulty
Medium
Cost
Intermediate
To enjoy
Meal for two
Nº of people

Ingredients

    3 tbsps of Victor Guedes Extra Virgin

  • 2 butternut squashes
  • 2 garlic cloves
  • To taste: thyme
  • 200g of cooked chickpeas
  • 1 cup of couscous
  • 50g of cranberries
  • To taste: chopped parsley
  • To taste: salt
  • To taste: pepper

Method of preparation

1

Cut the squash in half, remove the seeds and place them in a oven tray.

2

Season with salt, pepper, thyme and the chopped garlic. Drizzle with Victor Guedes Extra Virgin Olive Oil and cook in the oven at 190ºC for approximately 30 minutes.

3

Cook the couscous in a bowl according to the instructions on the package.

4

To the couscous, add the chickpeas, the cranberries and the parsley, season with salt and pepper and drizzle with some more olive oil.

5

Stuff the squash with the couscous mix and serve immediately. If you want, drizzle with a bit of Victor Guedes Extra Virgin Olive Oil.

Products used