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For 2 portions:

  • ½ Hokkaido pumpkin
  • ½ bunch of sage
  • 3 tomatoes (panicles)
  • 2 cloves of garlic
  • 2 tablespoons of lemon juice
  • 1 dried chili pepper
  • ½ vegetable soup cubes
  • 100g couscous (instant)
  • ½ bunch of smooth parsley
  • 200 ml of water
  • salt and pepper
  • 2 ½ tablespoons olive oil


  1. Preheat the oven to 180 ° C (circulating air 160 ° C). Quarter the pumpkin and scrape out the seeds with a spoon. Cut the pumpkin meat together with the edible peel into 2-3 cm large slices. Wash the sage, shake dry and peel off the leaves.
  2. Peel the garlic cloves and lightly crush with a fork. Halve the lemon and squeeze out the juice. Put the pumpkin slices, the sage and the garlic in a casserole dish. Season strongly with salt, pepper and chili. Mix some olive oil and the lemon juice and drizzle over it. Place the casserole dish in the preheated oven and stew for about 30 minutes. Occasionally turn.
  3. Bring the water to a boil and dissolve the vegetable soup cube in it. Put the couscous in a bowl and pour over the vegetable soup. Cover and simmer for about 10 minutes until the couscous has soaked up the soup. In the meantime wash the parsley, shake it dry, pluck the leaves and finely chop. Now wash the tomatoes, cut out the stems and dice the tomatoes.
  4. Stir the chopped parsley, the remaining lemon juice and the oil under the couscous, season with salt and pepper. Add the tomato cubes and mix well. Remove the stewed pumpkin slices from the oven and serve with the tomato couscous salad.

PREPARATION TIME: approx. 40 min.
PRO PORTION: approx. 432 kcal • 13 g protein • 9 g fat • 74 g carbohydrates