I’m in love with this Couscous Stuffed Pumpkin. This is my kind of comfort food, It’s flavourful, vegan, and super-easy to make!
Before visiting Morocco for the first time I couldn’t resist researching its gastronomy, typical ingredients and the best places to try traditional Moroccan cuisine. I realized early on that it was going to be a delicious break! However we would need to eat 6 times a day to try all the dishes that Marrakech had to offer. I got hungry just thinking about all the delicious cuisine and this inspired this delicious Couscous Stuffed Pumpkin.
I love this recipe because it’s healthy, satisfying, and comes together so quickly! Did you know couscous is ready in 5′, isn’t this awesome? I sauté the vegetables and cook the couscous in the same pan. It saves time and make couscous more flavourful. Then I come up with the pumpkin rings idea, what makes a beautiful dish packed with veggies and different textures.
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Comfort food is back: Couscous Stuffed Pumpkin. It’s flavourful, vegan, and super-easy to make!
- 1/2 large butternut squash (6 thick slices about 1.5 cm)
- 3 garlic cloves, minced
- 1 yellow onion, finely chopped
- 1 red pepper, finely chopped
- 1 tsp dry oregano
- 1 small courgette, grated
- 1 cup of couscous
- 1 cup vegetable broth or water
- 1 lemon, juice & zest
- 1 cup black olives, sliced
- 2 Tbsp capers
- salt to taste
- ground pepper to taste
- fresh parsley for garnishing
Preheat the oven to 180℃ and cover a baking tray with parchment paper.
Slice the butternut squash horizontally into 1.5 cm rings (you need 6-8 rings). Using a spoon take out the seeds. Spread the butternut squash rings on the baking tray. Sprinkle with a bit of olive oil. Roast for 20' at 180℃.
Place minced garlic in a pan with 2 Tbsp of olive oil. Sauté over a low heat for a few minutes. Add the onion, the peppers and oregano. Cook for 10' or until translucent.
Grate the courgette and drain it. Stir in and cook for 5' over a high heat to evaporate any liquid.
Add the vegetable broth to the vegetables and get it to the boil. Add the couscous and mix well. Remove from the heat and cover with a lid. In 5' would be ready. Taste and add salt if needed.
Remove the pumpkin rings from the oven and leave to cool. Keep the biggest rings for the couscous mixture, (6 rings is enough). Chop the remaining pumpkin and add it to the pan.
Stir in capers, olives, lemon juice and zest into the couscous.
Fill each butternut squash ring with the couscous mixture. Sprinkle with ground pepper and garnish it with fresh parsley. Bon appétit!