Couscous with pumpkin, carrots and bacon

Orange, sweet-salty, and yet pleasantly neutral and light combination, adaptable to any main dish. For pumpkin lovers and for those who are yet to become one! :)

Preparation steps

Peel the vegetables first, then finely chop the onion and garlic, and grate the carrots and pumpkin with a grater. Cut the bacon into smaller pieces, chop the parsley.
Put about 2 dcl (a little less) of water on the stove and let it boil - pour over the couscous and wait a few minutes for it to swell.
Put grated carrots and pumpkin in a little warmed olive oil - salt - simmer until soft, then add onion, garlic and bacon. Soon (in a minute or two) add the couscous, chopped parsley and mix everything well, sauté just a little more, and finally pepper.

Serving

Serve as a side dish, appetizer or mini snack, ideal for all combinations - our combination this time was as a side dish to baked salmon. The pumpkin in the recipe is nutmeg, and the amount of all ingredients is, of course, arbitrary. :-)

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