Dinner - Pearlcouscous

Pearllcouscous with pumpkin, dates and yoghurt-mintdip [eggfree]

Preheat the oven to 180°C.
Sprinkle the olive oil over the diced pumpkin and zucchini and spread on a baking dish. Season with salt and pepper and roast in the oven for about 20 minutes.
Meanwhile, cook the pearl couscous in salted water according to package directions. Drain and place in a large mixing bowl along with the flaxseed oil, ground cinnamon and roasted pumpkin/courgette.
Toss in the almonds and dates and sprinkle with pomegranate seeds if desired.
Grate the garlic over the Greek yogurt and add the cucumber and chopped mint. Season to taste with salt and pepper. Serve with the couscous.

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