• Prep: 15 minutes

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    Cook: 30 minutes

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    Difficult: Easy

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    Serves: 2 people

Ingredients

• 300 g pumpkin, cut into half-moon slices
• 200 g Brussels sprouts, halved
• 1 Dreamfarm plant-based alternative to mozzarella
• 120 g pearl couscous
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp chopped almonds
• Salt to taste

Preparation

  1. Preheat the oven to 185 °C (365 °F).
  2. Place the pumpkin slices on a baking tray, drizzle with 1 tbsp olive oil, and sprinkle with salt. Roast for about 20 minutes, until tender and lightly golden.
  3. Meanwhile, clean and halve the Brussels sprouts.
  4. Heat 2 tbsp olive oil in a frying pan over medium heat. Add the Brussels sprouts and cook for 8–10 minutes, shaking the pan occasionally to brown evenly.
  5. Add 2 tbsp balsamic vinegar and cook for another 2 minutes until the Brussels sprouts are caramelized. Remove from heat and set aside.
  6. Prepare the pearl couscous according to the package instructions.

Assembly

  1. On a large serving plate, layer the pearl couscous, roasted pumpkin, and caramelized Brussels sprouts.
  2. Add generous pieces of plant based alternative to mozzarella on top.
  3. Drizzle with extra balsamic vinegar, season with salt, and garnish with chopped almonds before serving.