Spelt Couscous with Pumpkin

Ingredients

Yoghurt Sauce:

For Garnish: 2 tbsp pumpkin seeds, lightly toasted and chopped

Prepare the Couscous: Gently sauté the onions and garlic in oil. Add the spelt couscous, pour over the broth, and season with salt and pepper. Bring to a boil, then cover and let it sit for 6 minutes. Mix in the toasted sesame seeds.
Cook the Pumpkin: Lightly caramelize the icing sugar in a pan and deglaze with balsamic vinegar and water. Add the pumpkin cubes, spices (star anise, Bertram, galangal), and honey. Simmer slowly until the pumpkin is tender but still has a slight bite.
The Sauce: Whisk together the yoghurt, cream, and lemon juice. Season with salt, pepper, and a pinch of sugar.
Serving: Arrange the couscous in a ring, place the pumpkin mixture in the center, and drizzle with the yoghurt sauce. Sprinkle the chopped pumpkin seeds on top. This dish is delicious both warm and cold.

Yoghurt Sauce:

For Garnish: 2 tbsp pumpkin seeds, lightly toasted and chopped

Prepare the Couscous: Gently sauté the onions and garlic in oil. Add the spelt couscous, pour over the broth, and season with salt and pepper. Bring to a boil, then cover and let it sit for 6 minutes. Mix in the toasted sesame seeds.
Cook the Pumpkin: Lightly caramelize the icing sugar in a pan and deglaze with balsamic vinegar and water. Add the pumpkin cubes, spices (star anise, Bertram, galangal), and honey. Simmer slowly until the pumpkin is tender but still has a slight bite.
The Sauce: Whisk together the yoghurt, cream, and lemon juice. Season with salt, pepper, and a pinch of sugar.
Serving: Arrange the couscous in a ring, place the pumpkin mixture in the center, and drizzle with the yoghurt sauce. Sprinkle the chopped pumpkin seeds on top. This dish is delicious both warm and cold.