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Stuffed Pumpkin with Couscous
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Description
This super-easy stuffed pumpkin with Middle Eastern flavors is the perfect fall dinner. It’s vegan and can easily be made gluten-free!
Ingredients
- ½ whole (2 To 2 1/2 Pound Size) Hokkaido Pumpkin
- 1 cup Couscous
- 1-½ cup Vegetable Broth
- ⅓ cups Raisins
- ⅓ cups Almonds, Roughly Chopped
- ½ whole Orange, Juiced
- 1 teaspoon Cinnamon
- 1 teaspoon Coriander
- ¼ teaspoons Cardamom
- 2 Tablespoons Olive Oil
- ¾ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Preheat the oven to 350 F (180 C).
Discard seeds from your pumpkin half and sprinkle the inside with salt (the nice thing about Hokkaido pumpkin is you do not have to peel it). Put it into a dish or on a rimmed cookie sheet (cut side up) and pop it in the preheated oven. Bake until tender, about 40-60 minutes (depends on pumpkin type). Take the pumpkin out of the oven and let it cool slightly.
Put the couscous in a large heat safe bowl. Set aside. Heat the vegetable broth in a saucepan until it boils then pour it over the couscous. Add the remaining ingredients into the bowl with the couscous and stir until thoroughly combined. The couscous should absorb the broth within 5-10 minutes. Then try a bite and adjust seasonings if you like.
Stuff couscous into the roasted pumpkin half, cut in four pieces and dig in.
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