- 2 small butternut pumpkin
- 2 cups reduced salt vegetable stock
- 1 cup Israeli couscous
- 1 teaspoon oil
- 1 1/2 cups chopped kale
- 1/4 cup pomegranate arils
- 1 1/2 tablespoon flaked almonds, toasted
- 1 1/2 tablespoons coconut flakes, toasted
- 1 1/2 tablespoons nutritional yeast
- 1 teaspoon lemon zest
Couscous stuffed butternut pumpkins
Serves: 4
Prep: 20
Cook: 60
Ingredients
Method
- Halve the pumpkins and scoop out seeds. Score the flesh with a sharp knife.
- Place pumpkin halves on an oven tray and bake in a hot oven, 200°C, for 45-50 minutes or until pumpkin flesh is cooked through.
- Place stock in a saucepan and bring to the boil. Add couscous reduce heat and simmer covered for 15 minutes, stirring occasionally. Stir, cover and set aside.
- Heat oil in a skillet and sauté kale until wilted.
- Stir kale and remaining ingredients through couscous
- Scoop out majority of pumpkin flesh with a spoon leaving 1.25cm pumpkin around the boarder and 2cm at the base. Transfer couscous mixture into pumpkin shells.
- Return back to oven and bake in hot oven, 200°C, for 10 minutes or until warmed through.
Tips
- Choose small butternut pumpkins otherwise serving size is too large
- Keep left over pumpkin to use as a side or use in scones, sweet loaf etc.
- Israeli couscous is the big brother of the more common couscous. It needs to be cooked rather than soaked.
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