Couscous with peas cream & walnuts

Method

1. Using a corer, create small balls of pumpkin.
2. Arrange them in a casserole dish, season with oil, salt and all the spices, cover with aluminium foil and bake at 200 °C for 20 minutes.
3. Meanwhile, prepare the mushy peas: blend the peas seasoned with a dash of olive oil, salt and pepper, adding the milk a little at a time.
4. Transfer the creamed peas into a small saucepan.
5. Finely chop the walnuts and add them to the cream. Keep aside and warm up before serving.
6. Cook the couscous as indicated on the packaging (the salted boiling water should be added to the couscous once it is off the heat) and stir.
7. Place back on the heat, cook for 3 minutes, separating the grains with a fork.
8. Finally add a knob of butter and stir well.
9. Arrange on the plate: cover the bottom with a spoonful of the mushy peas and nut mixture, add a couple of balls of couscous scooped out with an ice-cream scoop and complete with some spiced pumpkin balls.
10. Season with a little olive oil and decorate with a cinnamon stick before serving.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

If you want you can add some diced Taleggio cheese to the hot couscous and pumpkin dish. Allow it to melt and enjoy!

Serving suggestion

Serve with salads or vegetables-based dishes.

Wine selection

Gewürztraminer, Chardonnay, Pinot Grigio, Riesling or Cabernet.

Family tip

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Dish history

Here comes a dish containing a somewhat alternative ingredient, couscous. Some might think it is a  cereal, but it actually is a traditional Berber product made from semolina, granules of durum wheat. This very versatile ingredient, a staple food in North Africa, can be cooked and served with vegetables or stews, but it also can be used to prepare delightful 'salads' or desserts.