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.

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Ingredients

  • 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

Method

  1. Step 1

    Halve the pumpkins and scoop out seeds. Score the flesh with a sharp knife.

  2. Step 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. Step 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. Step 4

    Heat oil in a skillet and sauté kale until wilted.

  5. Step 5

    Stir kale and remaining ingredients through couscous

  6. Step 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. Step 7

    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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