you will need (for couscous for 4):
- 250 grams of couscous
- 400 grams of diced pumpkin or squash
- 90 grams almonds
- Parsley
- 120 grams of pomegranate
- Edible flowers (we used edible violets)*
- Red cabbage (for decoration)
- 1 tablespoon brown caster sugar
- 1 teaspoon cinnamon
- 1 vegetable stock cube
- 2 tablespoons olive oil
- Pinch of cayenne pepper
- Pinch of salt
how to make winter cousous
- Preheat the oven to 200° degrees and line a baking tray with baking paper.
- Wash the pumpkin and cut it into slices or cubes.
- Spoon the caster sugar, cinnamon, a little olive oil and a pinch of cayenne pepper and salt into the pumpkin.
- Spread the pumpkin mixture on the baking tray and place in the preheated oven for 30 minutes.
- Heat 250 ml of water (or stick to the quantities on the couscous packet), dissolve the vegetable stock cube in the boiling water and then turn off the heat.
- Stir the couscous into the water and simmer for 5-10 minutes with the lid on. Stir the couscous occasionally.
- Add olive oil, pepper, salt or chilli flakes to taste.
- Toast the almonds in a pan until golden brown.
- Cut off the underside of the red cabbage. Carefully loosen the cabbage leaves. You can use these, as shown in the picture, to serve the couscous in.
- Remove the pumpkin mixture from the oven and carefully spoon it through the couscous. Serve with the pomegranate seeds, almonds, fresh parsley and edible flowers.
*Never just sink your teeth into any old flower or plant - only use edible flowers from specialised suppliers that have been grown for consumption.
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