You’ve got to try this incredible, colourful, low calorie and “bursting with health”, easy to make dinner for 2 (Of course your friends are invited. If needed, just double the amounts).
- ½ Butternut pumpkin, cut into 2cm cubes
- 1 red onion, cut into wedges
- 1 zucchini, washed sliced and cut into 2 cm halves
- 125 g cherry or grape tomatoes, washed and cut in halves
- 80 g Baby spinach
- 1/2 can chickpeas, drained and rinsed (prefer unsalted option)
- Some cashew nuts
- 1 garlic clove crushed
- ½ cup fresh basil leaves, washed and cut in small pieces
- Rosemary, Cumin seeds
- 1 cup couscous, 1 cup water
- 2 small teaspoon coconut oil
- 1 baking tray
- Baking paper
How to do it:
- Preheat oven to 200
- Line baking tray with baking paper
- Spread cut pumpkin pieces, on tray, brush with little coconut oil and season with rosemary. Roast for 20 mins.
- Place onion and zucchini in small bowl, brush with little coconut oil and season with rosemary. Add to baked pumpkin. Sprinkle some cashew nuts amongst the lot and roast for another 20 min
- Heat 1 small tea spoon coconut oil in sauce pan on medium heat.
- Add crushed garlic and some cumin seeds, cook briefly for 30 seconds.
- Add 1 cup of water and bring to boil.
- Add 1 cup couscous.
- Cover and let stand for 2-3 minutes.
- Separate grains with fork before serving.
Prepare 2 large bowls with baby spinach.
When cooked, add roasted vegies, couscous and tomatoes, sprinkle basil leaves on top and serve immediately.
Tip: Rather than any other drink, serve with iced lemon water to get the full flavour of this colourful, energy and health bursting dish.
This is a treat! Enjoy!
Interested in the fantastic health benefits of pumpkin and red onion? Stay tuned, subscribe to this blog for free and/or read my next blog post!
Take care of your body – It’s worth it!