1. Mix the herb oil:
Puree the vegetable oil with fresh herbs (basil, parsley, mint), lemon juice, salt, and pepper in a blender or with a hand blender to make a fine herb oil. Set aside.
2. Prepare and bake the pumpkin:
Thoroughly clean the Hokkaido pumpkin, remove the seeds and cut into wedges. Place on a baking tray, drizzle with a little herb oil and sprinkle with rosemary needles. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 20–30 minutes until the pumpkin is soft and lightly browned.
3. Fry the couscous base:
Finely chop the onions and fry in a large pan with a little oil until translucent. Add the finely chopped carrots and fry briefly.
4. Add nuts & seasoning:
Roughly chop the walnuts, pluck the rosemary needles and add both to the pan. Season with salt, pepper, lemon juice, and agave syrup. Mix everything well.
5. Deglaze with broth and stir in couscous:
Pour in the vegetable broth, sprinkle in the couscous, and remove the pan from the heat. Cover and let soak for 10 minutes until the couscous is soft.
6. Fold in the pomegranate seeds:
Remove the seeds from a pomegranate and carefully fold them into the finished couscous. Season to taste again if desired.
7. Arrange and serve:
Arrange the aromatic couscous on plates, top with the roasted pumpkin, and drizzle with the fresh herb oil. Serve warm.
Nutritional information (per serving, approx.)
• Calories: 480 kcal
• Protein: 10 g
• Fat: 26 g
• Carbohydrates: 45 g
• Fiber: 9 g
