{"id":2904,"date":"2022-11-01T19:57:03","date_gmt":"2022-11-01T17:57:03","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=2904"},"modified":"2025-08-24T22:55:05","modified_gmt":"2025-08-24T20:55:05","slug":"kuerbis-gemuese-mit-chili-halloumi-und-couscous-maftoul","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=2904","title":{"rendered":"K\u00fcrbis-Gem\u00fcse mit Chili-Halloumi und Couscous Maftoul"},"content":{"rendered":"<p><b>Zutaten (2 Portionen):<\/b><br \/>\n1 kleinen Hokkaido-K\u00fcrbis, 1 Stange Porree, 100 g Chili-Halloumi, 60 g Couscous Maftoul, 3 EL Oliven\u00f6l, 1 Handvoll frische Rosmarinspitzen, 8 gro\u00dfe Salbeibl\u00e4tter, Salz, Pfeffer<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/gem_kuerbhalloum_roh.png\" width=\"400\" height=\"300\" alt=\"K\u00fcrbis-Gem\u00fcse\" title=\"K\u00fcrbis-Gem\u00fcse\"><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nK\u00fcrbis waschen, trocknen, Enden kappen, l\u00e4ngs halbieren, Kerne entfernen und in ca. 2 cm gro\u00dfe St\u00fccke schneiden. Porree quer in Streifen schneiden, waschen und abtropfen lassen. Halloumi in 1 cm breite Scheiben schneiden. Rosmarin und Salbei waschen und trocken tupfen.<\/p>\n<p>Couscous nach Packungsanleitung garen. K\u00fcrbis und Porree auf einem Backblech verteilen, mit Salz und Pfeffer w\u00fcrzen und mit \u00d6l betr\u00e4ufeln. Bei 160 Grad C im Backofen 15 Minuten backen, bis der K\u00fcrbis weich ist.<\/p>\n<p>\u00d6l in einer Pfanne erhitzen. Salbei knusprig braten, herausheben und auf K\u00fcchenkrepp ent\u00f6len. Halloumi in der Pfanne von beiden Seiten braun braten.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/gem_kuerbhalloum.png\" width=\"400\" height=\"300\" alt=\"K\u00fcrbis-Gem\u00fcse mit Chili-Halloumi und Couscous Maftoul\" title=\"K\u00fcrbis-Gem\u00fcse mit Chili-Halloumi und Couscous Maftoul\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen): 1 kleinen Hokkaido-K\u00fcrbis, 1 Stange Porree, 100 g Chili-Halloumi, 60 g Couscous Maftoul, 3 EL Oliven\u00f6l, 1 Handvoll frische Rosmarinspitzen, 8 gro\u00dfe Salbeibl\u00e4tter, Salz, Pfeffer Zubereitung: K\u00fcrbis waschen, trocknen, Enden kappen, l\u00e4ngs halbieren, Kerne entfernen und in ca. 2 cm gro\u00dfe St\u00fccke schneiden. Porree quer in Streifen schneiden, waschen und abtropfen lassen. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,133,130,66],"tags":[665,619,317,95,116],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/2904"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2904"}],"version-history":[{"count":2,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/2904\/revisions"}],"predecessor-version":[{"id":3230,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/2904\/revisions\/3230"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}