Ingredients:

1 hokkaido pumpkin

30g couscous

4 large mushrooms

2 garlic cloves

1 citrus fruits zest tea

1 oregano tablespoon

qs salt

black pepper

extra virgin olive oil

mozzarella cheese

Preparation:

Preheat oven to 180ºC.

Open the pumpkin removing the "lid". After removing the seeds, place the pumpkin in the oven seasoned with a dash of olive oil and salt. Let it cook for 10 minutes.

Place the couscous in a bowl with salt and pepper. Prepare the citrus fruit tea with the water quantity equivalent to the couscous amount. Cover the couscous with the boiled tea. Let the couscous absorb the tea.

In a frying pan place the garlic finely chopped, olive oil and a pinch of salt. Let the garlic get brownish and place the sliced mushrooms into pieces and the oregano. Let it cook for a while and add the couscous.

Remove the pumpkin from oven and fill it with the prepared couscous. Finally, cover with mozzarella cheese and place it in the oven until the cheese is melted and toasted.

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