Pumpkin and pistachio cream couscous in single-serving cups, a vegan and super tasty recipe. A simple, original, healthy and totally vegan dish with a unique and delicate flavour, perfect as an appetiser for an informal dinner or an important dinner. The recipe is by our Fernanda Nicotra, food blogger at Giallo Zafferano!
Preparation time: 40 minutes;
Difficulty: very low;
Cost Very economical;
- 500 g yellow squash;
- 80 g onion;
- vegetable milk to taste;
- salt to taste;
- to taste extra virgin olive oil;
- black pepper to taste;
- 100 g pea couscous Martino
- 100 g boiling water.
- 40 g unsalted pistachios;
- to taste black pepper.
Put the couscous in a bowl, I used a gluten-free version with pea flour. Pour in the boiling water, salt and oil, cover and wait 10 minutes, then fluff with a fork.
Portion the pumpkin, peel it, remove the seeds and filaments and cut it into small chunks. Peel and chop the onion, brown it in a good amount of oil, add the pumpkin, salt and leave to cook over a low heat, covered, turning often.
Blend the pumpkin, if necessary add a little vegetable milk of your choice and process until you get a homogeneous cream.
Chop the pistachios after toasting them for a few minutes in a pan (sauté them in the pan over low heat until you can smell them).
Assemble the single portions in glasses, first distributing the couscous by pressing it a little and then distributing the cream.
Finish with the chopped pistachios and a sprinkling of black pepper. Serve warm if you can, but it is also good at room temperature.
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