Date Molasses Pumpkin With Couscous

1 small pumpkin, approx. 1 kg

100 ml Odysea extra virgin olive oil

4 tbsp Odysea date molasses

4-5 fresh sprigs of thyme

100 gr couscous

5-6 medjool dates, chopped

2-3 tbspn flaked almonds

7-8 sprigs of parsley, leaves only

1. Preheat the oven at 200°C. Cut the pumpkin in two, remove all seeds and fibers and cut the pumpkin in thick slices. We kept the skins on, but feel free to remove them.
2. Place the pumpkin slices on a baking tray and make a date molasses dressing using the olive oil and half the date molasses, salt pepper, a bit of thyme and chilli flakes. Bake for 35-40 minutes till the pumpkin slices are soft to the prick of your fork.
3. Cook the couscous and make sure you break it with a fork. Add a drizzle of olive oil, the rest of the date molasses, chopped parsley, almond flakes and chopped dates. Season with salt and pepper.
4. Once your pumpkin is ready, place the slices on top of the couscous.
5. It’s great as lunch or a side to roasts.