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Jewelled pearl couscous-stuffed pumpkin recipe
Jewelled pearl couscous-stuffed pumpkin recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Impressive vegetarian main: pearl couscous with pistachio, pomegranate, served in roasted pumpkin bowls.
Ingredients:
  • 1 whole small (about 2kg) kent pumpkin, scrubbed
  • 60ml (1/4 cup) olive oil
  • 1.25 gm mixed spice
  • 1 red onion, unpeeled, halved
  • 170g (1 cup) pearl couscous
  • 200g mixed cherry tomatoes, chopped
  • 75g (1/2 cup) pistachio kernels, coarsely chopped
  • 75g (1/3 cup) pomegranate arils
  • 250.00 ml fresh mint leaves
  • 200g (3/4 cup) thick Greek-style yoghurt
  • 14.40 gm honey
  • 1 small garlic clove, crushed
Instructions:
  • Preheat oven to 220C/200C fan forced. Line a large roasting pan with baking paper. Halve the pumpkin horizontally, creating 2 shallow bowls. Scoop out and discard the seeds using a spoon.
  • Place the pumpkin halves on a prepared tray, cut-side up. Drizzle 2 tablespoons of oil over them, making sure to coat the skin, then sprinkle the cut side with mixed spice and season generously. Add the red onion halves, cut-side down, on the tray. Roast for 45 minutes until the pumpkin and red onion are caramelized and tender.
  • Cook the pearl couscous in boiling water for 10 minutes until tender. Drain, refresh under cold running water, and drain well.
  • Prepare the yogurt dressing by whisking together all the ingredients until well combined. Don't forget to season to taste.
  • Peel and slice the roasted red onion and place in a large bowl. Combine with cooked pearl couscous, cherry tomatoes, pistachios, pomegranate arils, lemon rind, and remaining oil. Season to taste, toss gently to mix. Fill roasted pumpkin bowls with the couscous mixture and top with yogurt dressing. Garnish with mint leaves before serving.

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