Skim the cream off the top of your can of coconut milk.

Heat 2 tablespoons of the coconut cream in a pot or large pan.

Sauté the sliced onions and chili peppers in the coconut cream until the onions are translucent.

Pour in the remaining coconut milk and add salt.

Add the pumpkin cubes to the pot.

Simmer until the pumpkin/squash is almost fully cooked but still slightly firm.

Stir in the chopped greens (spinach, beet greens, or chard).

Continue to simmer until the pumpkin is tender and the greens are wilted.

In individual serving bowls, place 1/2 cup of cooked couscous at the bottom.

Scoop the pumpkin stew on top of the couscous.