Materials:
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1/4 cup of pine cone
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1 cup couscous
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2 cups water
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2 tablespoons olive oil
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1 tablespoon honey
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1 tablespoon salt
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1/4 tablespoon cinnamon
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2 cups of sweet potatoes cut into cubes
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350 gr. cabbage
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1 fresh pomegranate, we only keep the seeds
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Feta cheese (optional)
Directions
Preheat the oven to 180 degrees. In a large frying pan, roast the pine cone in a medium heat until it turns golden and take off its fragrances. Beware, we often look for them not to burn.
At the same time, marinate the sweet potatoes with 1 tbsp. oil, honey and cinnamon. Place them in a sticking paper and leave them baked in the oven for 30-35 'or until they are softened. During baking, we must mix the sweet potatoes at least once.
After we roast the pine cone, we take it to a glass container. In the same pan add a cup of water, 1 tbsp. oil and 1/2 tbsp. salt. Let it boil and add the couscous. Remove it from the heat, stirring and leave it well covered for 5 '.
While the couscous is cooked, heat a large pot on medium heat. Add a cup of water, cabbage and 1/2 tbsp. salt. Cover the saucepan and let the cabbage stew for 5 minutes. Uncover the pot, mix well and cook for another 5 'or until the cabbage is softened.
Remove the pot from the fire and add the couscous, sweet potatoes and pine nut.
Garnish with pomegranate seeds and grated feta cheese and serve .