1. Cut the unpeeled pumpkin (without the seeds) into equal cubes and the onion finely. Peel the ginger and grate it finely so that you have 1 tablespoon. Wash the sultanas.
2. Mix 1 tablespoon of the oil with the grated orange zest, paprika, ground coriander and cumin. Mix the oil into the pumpkin and place in a pan. Braise the pumpkin for 15 minutes until tender.
3. Bring the stock to the boil.
4. Heat the rest of the oil and fry the onion and ginger in it. Add the wholemeal couscous and cinnamon sticks and pour in the hot stock. Stir the grains with a fork and leave the couscous to soak for 10 minutes with a lid on the pan. Hard-boil the eggs.
5. Finely chop the pepper, parsley and coriander. Scald the eggs, peel and chop finely. Mix the cooked pumpkin, pepper, flat parsley, fresh coriander and sultanas into the whole-wheat couscous. Sprinkle with the toasted pumpkin seeds and finely chopped boiled egg.
6. Also delicious to serve with a yoghurt sauce: stir through some mild semi-skimmed yoghurt a squeezed garlic clove with some finely chopped parsley.

Source: Fresh Harvest