Spelt couscous with sautéed pumpkin and roast chicken



250 g pumpkin with peel (delica type)
200 g spelt couscous
1/2 roast chicken
Bauer selection organic chicken flavouring
1 clove of garlic
1 sprig of fresh rosemary
Bauer selection parsley and garlic arostina flavouring
Extra virgin olive oil

By Antonella Iannone


Bring 250 ml of water, with a teaspoon of Bauer selection granular organic chicken, to boil in a saucepan, then turn it off and set it aside.

Pour the spelt couscous into a bowl, add 2 tablespoons of extra virgin olive oil and mix. Pour the broth and cover the bowl.

Let it rest for 5/10 minutes.

Cut the pumpkin into cubes.

Heat 2 tablespoons of extra virgin olive oil with a lightly crushed clove of garlic in a pan.

Add the pumpkin, rosemary and a little Bauer selection garlic and parsley arostina.
Stir and add half a glass of water.

Cover with a lid and cook for about 5 minutes.
The pumpkin will be ready as soon as it is soft at the edges checked with a fork.

Pulp the roast chicken and add it to the couscous together with the pumpkin.
Stir, complete with a round of extra virgin olive oil.