Pumpkin and pistachio cream couscous in single-serving cups
Pumpkin and pistachio cream couscous in single-serving cups, a vegan and super tasty recipe. A simple, original, healthy, and completely vegan dish with a unique and delicate flavor, perfect as an appetizer for a casual or formal dinner. The recipe is by our Fernanda Nicotra, food blogger at Giallo Zafferano!
Preparation time: 40 minutes;
Difficulty: very low;
Cost: very economical;
Servings: 4.
Ingredients:
- 500 g yellow pumpkin;
- 80 g onion;
- as needed, plant-based milk;
- to taste, salt;
- to taste, extra virgin olive oil;
- as needed, black pepper;
- 100 g Martino pea couscous
- 100 g boiling water.
- 40 g unsalted pistachios;
- as needed, black pepper.
Preparation
Gather the couscous in a bowl; I used a gluten-free pea flour variant. Pour the boiling water, add salt and oil, cover and wait 10 minutes, then fluff with a fork.
Portion the pumpkin, peel it, remove seeds and fibers, and cut it into small chunks. Peel and chop the onion, sauté it in a good amount of oil, add the pumpkin, salt, and let it cook on low heat, covered, stirring often.
Blend the pumpkin, adding a little plant-based milk of your choice if needed, until you obtain a smooth cream.
Chop the pistachios after toasting them for a few minutes in a pan (toss them in the pan over low heat until you can smell their aroma).
Assemble the single servings in glasses, first distributing the couscous and pressing it slightly, then adding the cream.
Finish with the pistachio crumbs and a sprinkle of black pepper. Serve warm if possible; it’s also good at room temperature.
