Pumpkin cous cous salad base

You are here:

Print to PDF

[X]

Print recipe

Pumpkin cous cous salad base

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

3 portion(s)

Pumpkin cous cous salad base

1000 g water
500 g pumpkin
150 g couscous
300 g cauliflower
150 g zucchini
10 g soy sauce

Add to shopping list

6

35min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Main course Side dish

Recipe's preparation

1. Place 1000g water into mixing bowl.
2. Place veroma into position.
3. Weigh diced pumpkin (skin on) into varoma and then weigh caulifower florets and zdiced ucchini on top of pumpkin
4. Insert varoma tray and line with baking paper.
5. Weigh cous cous onto baking paper and spread evenly across.
6. Secure varoma lid and cook for 30 min/V/speed 1.
7. Once cooked, add altogether and mix it up.
8. Add some soy sauce.

Accessories you need

Varoma
buy now

Spatula TM5/TM6
buy now

Tip

Serve with a protein source - e.g. steak, prawns, chicken breast/thigh, etc.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.