Print hero

Couscous stuffed butternut pumpkins

Serves: 4
Prep: 20
Cook: 60

    A simple and easy recipe that can be a side dish or a meat-free meal. An awesome addition the family Christmas spread.

    This recipe is part of our Very Veggie Christmas collection - plant powered recipes that bring the wow to Christmas Day dining.

    Subscribe to Recipe of the Week so you never miss our delicious and dietitian approved recipes! 


    • 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


    1. Halve the pumpkins and scoop out seeds. Score the flesh with a sharp knife.
    2. 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.
    3. 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.
    4. Heat oil in a skillet and sauté kale until wilted.
    5. Stir kale and remaining ingredients through couscous
    6. 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.
    7. Return back to oven and bake in hot oven, 200°C, for 10 minutes or until warmed through.


    • 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.

    Find a recipe

    Looking for more?

    Featured recipes