Category: main
Yield: 4 servings
Calories/serving: 350
Preparation time: 60 minutes
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Ingredients
- 1 pumpkin
- 1 cup couscous
- 1.5 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 onions, diced
- 2 cloves fresh garlic, minced
- To taste salt
- To taste ground black pepper
Directions
Preheat oven to 375 degrees F. Cut the pumpkin into halves and scoop out the seeds. Place the halves cut side down in a baking dish and roast in the oven for about 45 minutes or until the flesh is tender.
While the pumpkin is roasting, heat the olive oil in a pot on the stove over medium heat. Add diced onions and minced garlic, cooking until they become translucent.
Add the couscous to the pot along with the cinnamon, cloves, nutmeg, turmeric, and cayenne pepper. Stir until the couscous is well coated with the spices.
Pour the vegetable broth into the pot and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes or until all the liquid is absorbed.
When the pumpkin is ready, let it cool for a few minutes then scoop out the flesh. Add this to the couscous and stir until well combined. Season with salt and black pepper to taste.
Serve the spiced pumpkin couscous warm with a drizzle of olive oil on top. Enjoy!
Ingredients
- 1 pumpkin
- 1 cup couscous
- 1.5 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 onions, diced
- 2 cloves fresh garlic, minced
- To taste salt
- To taste ground black pepper
Category: main
Yield: 4 servings
Calories/serving: 350
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat oven to 375 degrees F. Cut the pumpkin into halves and scoop out the seeds. Place the halves cut side down in a baking dish and roast in the oven for about 45 minutes or until the flesh is tender.
While the pumpkin is roasting, heat the olive oil in a pot on the stove over medium heat. Add diced onions and minced garlic, cooking until they become translucent.
Add the couscous to the pot along with the cinnamon, cloves, nutmeg, turmeric, and cayenne pepper. Stir until the couscous is well coated with the spices.
Pour the vegetable broth into the pot and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes or until all the liquid is absorbed.
When the pumpkin is ready, let it cool for a few minutes then scoop out the flesh. Add this to the couscous and stir until well combined. Season with salt and black pepper to taste.
Serve the spiced pumpkin couscous warm with a drizzle of olive oil on top. Enjoy!
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