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Pearl Couscous and Roasted Pumpkin Salad With Pomegranate and Pecans
STUDIO KUCHNIA - SERVING DUMPLINGS24Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 pumpkin (small, 600-800g, cut into slices)
- 4 garlic cloves
- 1 Tbsp. honey
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. fresh thyme leaves
- 30 mL olive oil
- sea salt
- black pepper
- 120 grams pearl couscous
- 100 grams black beans (canned)
- pomegranate arils
- micro greens
- 50 grams pecans
- 1 Tbsp. olive oil
- sea salt
- 3 Tbsp. olive oil
- 1 shallot (finely chopped)
- 1/4 lemon (juice from)
- chilli flakes
- 1 Tbsp. honey
- roasted garlic (remaining after you roasted the pumpkin)
- sea salt
- black pepper
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