Pumpkin couscous

Ingredients:

• 1 cup couscous
• 2 cups vegetable broth
• 1/2 small pumpkin, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, stirring occasionally for about 5 minutes.
2. Add the pumpkin to the pot and stir well. Season with salt and pepper. Cook for about 10 minutes until the pumpkin is tender.
3. Add the vegetable broth to the pot and bring to a boil.
4. Stir in couscous. Cover the pot, remove from heat and let stand for about 5 minutes, until the couscous has absorbed the liquid.
5. Fluff couscous with a fork and mix in chopped parsley and cilantro. Serve immediately.

Verdict:

This pumpkin couscous is a perfect fall recipe and easy to make. The combination of pumpkin, onion, and garlic gives it a delicious savory flavor, while the parsley and cilantro add a burst of freshness. It can be served as a side dish or as a main course for vegetarians.

Serving suggestions:

• Serve hot with a salad on the side for a light lunch.
• Add grilled chicken or tofu for a protein-packed dinner.
• Use leftover pumpkin couscous as a stuffing for a roasted squash for an impressive and delicious fall dinner party dish.