- 800 g pumpkin
- 1 kg lamb meat
- 1 big onion
- 3 cups couscous
- 3 cups hot water
- 1 teaspoon black pepper
- 1 teaspoon ginger
- 0.5 teaspoon nutmeg
- 0.5 teaspoon cinnamon
- 2 cubes MAGGI® Chicken Bouillon
- 3 tablespoons parsley
- 3 cups hot water
- 2 tablespoons canola oil
- Roasted almonds to garnish
- Pomegranate seeds to garnish
Upside Down Pumpkin and Lamb Couscous
INGREDIENTS
Upside Down Pumpkin and Lamb Couscous with
Upside Down Pumpkin and Lamb Couscous with 
- 800 g pumpkin
- 1 kg lamb meat
- 1 big onion
- 3 cups couscous
- 3 cups hot water
- 1 teaspoon black pepper
- 1 teaspoon ginger
- 0.5 teaspoon nutmeg
- 0.5 teaspoon cinnamon
- 2 cubes MAGGI® Chicken Bouillon
- 3 tablespoons parsley
- 3 cups hot water
- 2 tablespoons canola oil
- Roasted almonds to garnish
- Pomegranate seeds to garnish
NUTRITIONAL INFORMATION
Upside Down Pumpkin and Lamb Couscous with
Upside Down Pumpkin and Lamb Couscous with
HOW TO PREPARE
Upside Down Pumpkin and Lamb Couscous with
Upside Down Pumpkin and Lamb Couscous with
1
In a large deep pan, heat the oil and add the meat. Cook until golden brown.
2
Add the onion, MAGGI® Chicken Bouillon and spices along with about 1 and a half cups of water. Cover and keep cooking for 30 mins on low heat.
3
Add the pumpkin and parsley. Mix well.
4
Top with couscous, and gradually add the hot water.
5
Cover the pot and let it cook on very slow heat for 15 mins.
6
Let it cool upside down before serving it on the serving plate.
7
Garnish with almonds, pomegranate and some extra chopped parsley.
REVIEWS
Upside Down Pumpkin and Lamb Couscous with
