Israeli Pumpkin Couscous
● 2 cups couscous
● 2 cups pumpkin, cubed
● ½ tsp. turmeric
● ½ tsp cumin
● ½ tsp brown sugar
● 2-3 cloves of garlic, minced
● 1 cup red pepper, diced small
● ½ tsp. salt (to taste)
● 1 Tbsp chopped parsley
● ½ cup pumpkin seeds
● ½ cup pine nuts
● ½ cup dried cranberries
- Cut pumpkin flesh into 1 in. cubes.
- Add 2 tsp. olive oil to a skillet on medium-high heat.
- Brown pumpkin on all sides.
- Add garlic, turmeric, cumin, sugar and red pepper and simmer until pumpkin is soft, stirring gently to make sure nothing burns. May need to add a touch more oil/butter if so desired.
- Add to cooked couscous (preparation method will depend on the type you buy).
- Add salt, parsley, seeds, nuts, cranberries and a drizzle of olive oil.
BeTeavon and ENJOY!
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