Description
Pumpkin Stuffed with Herbed Apple Couscous is a beautiful, flavorful dish that combines the sweetness of roasted pumpkin with a savory filling of herbed couscous, tart apples, and aromatic spices. This dish is perfect for fall, whether as a side for a festive meal or as a vegetarian main course. The sweetness of the pumpkin complements the savory, spiced couscous, creating a deliciously balanced dish.
Ingredients
For the Pumpkin:
1 medium-sized pumpkin (preferably sugar pumpkin or any pumpkin suitable for roasting)
1 tablespoon olive oil
Salt and pepper, to taste
For the Herbed Apple Couscous:
1 cup couscous
1 1/2 cups vegetable broth (or water)
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 apple, peeled and diced (a tart variety like Granny Smith works well)
1/4 cup fresh parsley, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 tablespoon lemon juice
1/4 cup toasted pecans or walnuts (optional, for added crunch)
Salt and pepper, to taste
Instructions
- Prepare the Pumpkin: Preheat the oven to 375°F (190°C). Cut off the top of the pumpkin and remove the seeds and stringy pulp. Drizzle the inside with olive oil and season with salt and pepper. Place the pumpkin, cut side down, on a baking sheet lined with parchment paper or foil. Roast for 45-60 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and set aside to cool slightly.
- Prepare the Couscous: Bring vegetable broth (or water) to a boil in a medium saucepan. Once boiling, add the couscous, stir, remove from heat, cover, and let steam for 5 minutes, until liquid is absorbed. Fluff with a fork and set aside.
- Sauté the Apple and Aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and diced apple, cooking for another 5 minutes until the apple softens. Stir in cinnamon, nutmeg, and thyme, cooking for another minute. Add the couscous to the skillet, stir in parsley, lemon juice, toasted nuts (if using), and season with salt and pepper.
- Stuff the Pumpkin: Once the pumpkin has cooled slightly, turn it over and spoon the herbed apple couscous into the hollowed-out pumpkin, packing gently but not overstuffing. Place the stuffed pumpkin back on the baking sheet and return it to the oven for 10-15 minutes to heat through and allow the flavors to meld.
- Serve: Remove the stuffed pumpkin from the oven. Serve whole or slice into wedges, ensuring each serving includes flavorful couscous filling.
Notes
Add dried cranberries or raisins for a touch of sweetness in the couscous.
Swap couscous for quinoa or rice for a gluten-free version.
Top with crumbled feta or goat cheese for extra richness.
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes (for the pumpkin), 15 minutes (for the couscous)
- Category: Main Course, Side Dish
- Method: Bake, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Varies depending on ingredients used
- Sugar: Varies
- Sodium: Varies
- Fat: Varies depending on olive oil and nuts used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies depending on cheese used (if added)
