pumpkin-coconut-couscous-pan

Sometimes I just want a quick option (just like only reading a very short text), for food I mean. But it should still be healthy. So fastfood in good quality at home. And then I am thankful for a tasty vegan recipe just like this pumpkin-coconut-couscous pan. You can stir it together in 15 minutes. And the work effort of just cutting up 2 ingredients and stiring ever so often is minimal as well. Perfect for students like me, especially if the leftovers can be eaten cold as a salad on the next day. Oh and by the way, cutting up pumpkin and freezing it in advance will cut down the prep time for this meal even more.

Recipe – pumpkin-coconut-couscous-pan

Amount: 2 portions
Prep time: 15 minutes

250 g Hokkaido pumpkin
1/4 cup coconut milk
1/4 cup water
1 tbsp soy sauce
1 green onion
1/2 cup couscous

Cut 250 g of the Hokkaido pumpkin in small cubes (about half an inch).

Place the pumpkin cubes in a pot with a lid. Add 1/4 cup coconut milk, 1/4 cup water and 1 tbsp soy sauce. Boil the pumpkin for 10 minutes.

Meanwhile cut up 1 green onion.

Try the pumpkin if it is cooked through enough for your taste. Turn of the stove. You should have some liquid still in the pan. Stir in 1/2 cup of couscous and let it steam for 2 minutes under the lid.

Add in the green onion. Season with salt and pepper to taste.

Also tastes great cold the next day as a salad with a bit of lemon and cucumber-cubes.