Couscous with pumpkin

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Autumn couscous with fresh pomegranate seeds and sweet pumpkin and aubergine from the oven



Preheat the oven to 200 degrees.
Wash the pumpkin and cut into slices or cubes. If the skin looks good and isn’t too thick, you don’t need to peel the pumpkin, but you can. In any case, cut out the less beautiful pieces if necessary.
Line a baking tray with baking paper. Stir the caster sugar, cinnamon, a little olive oil and a pinch of cayenne pepper and salt through the pumpkin. Spread the pumpkin on the baking tray and put in the oven for 15 minutes.
Meanwhile, cut the eggplant into cubes. Divide the aubergine over the pumpkin, drizzle with a little olive oil and put in the oven for another 15 minutes.
Heat 250 ml of water (or keep to the quantities on the packaging of the couscous). Dissolve the stock cube in the boiling water and then turn off the heat. Stir the couscous into the water and let it well with lid for 5 to 10 minutes. Stir occasionally.
Stir the fresh spinach into the couscous. The heat will cause it to shrink. Remove the pumpkin and aubergine from the oven and carefully toss them through the couscous. Serve with the pomegranate seeds and cubes of feta.

Source: Leukerecepten by leukerecepten-nl.
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