Herzhaft
Spelt Couscous with Pumpkin
Ingredients
| 150 | g | Spelt Couscous |
| 350 | ml | vegetable broth |
| 2 | small onions, finely chopped | |
| 1 | clove | of garlic, finely chopped |
| 3 | tbsp | sunflower oil |
| Salt and pepper | ||
| 2 | pinches | of Bertram powder |
| 2 | tbsp | sesame seeds, lightly toasted |
| 300 | g | pumpkin, finely diced (Hokkaido or Butternut) |
| 1 | tbsp | icing sugar |
| 4 | tbsp | balsamic vinegar |
| 1/8 | l | water |
| 1 | star anise | |
| Salt and pepper | ||
| 1 | tbsp | honey |
| 1 | tsp | fresh galangal (finely diced) or galangal root powder |
| 100 | g | yoghurt |
| A splash of cream | ||
| Lemon juice | ||
| Salt and pepper | ||
| Sugar |
Instructions
- 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.
A recipe by Stadtmühle Geisingen – more at www.dinkel.shop/rezepte
