Lebanese couscous with pumpkin and green salads
5 servings
25 minutes
Lebanese couscous with pumpkin and green salads is a refined dish that embodies the traditions of Middle Eastern cuisine. It combines the airy texture of couscous, the rich flavor of roasted pumpkin, and the tartness of pomegranate. A special emphasis is given by a spicy sauce made from butter, cumin, cinnamon, and paprika that infuses the pumpkin seeds, adding depth to the dish. Narsharab and sherry vinegar provide a subtle tanginess, while fresh salad leaves complete the composition with lightness and freshness. This dish is perfect for both festive dinners and everyday enjoyment of Lebanese flavors.
1
Cut the pumpkin into large pieces. Drizzle with olive oil. Season with salt and pepper. Mix to ensure the oil, salt, and pepper are evenly distributed over the pumpkin.
- Pumpkin: 1 kg
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
2
Place the pumpkin on a baking sheet. Put it in the oven preheated to 200 degrees for 10-15 minutes.
- Pumpkin: 1 kg
3
Pour couscous into a deep bowl, add melted butter, and rub the grains with your hands until the butter is fully absorbed. Pour boiling water, stir with a spatula, cover with a lid, and let it sit for 2-3 minutes.
- Couscous: 200 g
- Melted butter: 50 g
4
While the couscous is steeping, make the sauce. In a saucepan, melt butter, add a pinch of cinnamon, cumin, paprika, and cayenne pepper. Pour pumpkin seeds into this boiling mixture and add a pinch of sugar. Simmer for a minute or two, stirring constantly. Transfer to a separate container.
- Butter: 50 g
- Cinnamon: 0.3 teaspoon
- Caraway: 0.3 teaspoon
- Paprika: 0.3 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Pumpkin seeds: 50 g
- Sugar: 1 tablespoon
5
Add more melted butter to the prepared couscous and mix again.
- Melted butter: 50 g
6
Finely chop the onion. Transfer to a salad bowl, add olive oil, a bit of sherry vinegar, and narsharab sauce. Season with salt and pepper. Mix with a fork.
- Red onion: 1 head
- Olive oil: 50 ml
- Sherry vinegar: 2 tablespoons
- Narsharab sauce: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
7
Peel the pomegranate, remove the seeds, and add them to the couscous.
- Grenades: 0.5 piece
8
Transfer the cooked pumpkin to a bowl, pour it with the pumpkin seed dressing and onion-pomegranate mixture. Gently mix. Add the salad leaves and mix again. Place this salad-pumpkin mixture around the couscous on a plate.
- Pumpkin: 1 kg
- Pumpkin seeds: 50 g
- Red onion: 1 head
- Grenades: 0.5 piece
- Mixed salad leaves: 150 g