Best 6 Pumpkin Couscous Recipes

MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD

Steps:

• Preheat oven to 200c. Line a baking tray with non-stick baking paper.
• Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
• Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
• Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
• Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
• In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
• Taste and season. Serve with the yogurt if desired.

COUSCOUS WITH PUMPKIN STEW

Steps:

• Heat a tablespoon of the oil in a heavy three-quart saucepan. Add the onion and garlic and saute over medium heat until lightly browned. Stir in the raisins, cinnamon, cumin and orange peel.
• Add the pumpkin, chickpeas and a cup of the stock. Cover and cook over very low heat until the pumpkin is tender, about 20 minutes. Add a little additional stock, if necessary, to keep the pumpkin moist. When the pumpkin is tender, remove it from the heat and season it with the cayenne pepper and salt. Add all but one and a fourth cups of the stock. The stew should be almost soupy.
• Bring the remaining one and a fourth cups of stock to a simmer in a small saucepan. Pour it into a bowl. Add the remaining tablespoon of olive oil and stir in the couscous. Cover and set it aside for five to eight minutes, until the couscous is tender and fluffy. Season it to taste with salt.
• To serve, spread the couscous on a serving dish. Reheat the pumpkin stew and spoon it, draining it well, into the center of the couscous. Sprinkle with coriander.
• Pour the liquid from the pumpkin into another serving bowl or sauce dish and serve it alongside the couscous with pumpkin stew to be used to moisten the couscous.

COUSCOUS WITH ROAST PUMPKIN, RAISINS AND ALMONDS

Steps:

• Preheat oven to 200 degrees Celsius Cut pumpkin into 2 cm cubes and place in an oven pan.
• Drizzle with a little olive oil, season with salt and pepper and toss well.
• Roast for 30 minutes, tossing once during cooking, until pumpkin is tender and golden.
• Meanwhile heat 2 - 3 tblsps olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5 - 10 minutes, until soften but not coloured. Add stock and bring to boil.
• Stir in couscous, then remove pan from heat, cover and leave to steam for 10 minutes to soften.
• Remove covering and fluff up couscous with a fork.
• Season well with salt and pepper to taste.
• Combine couscous with raisins, toasted almonds, corriander and hot pumpkin and toss well.
• Enjoy.

MIDDLE EASTERN CHICKEN WITH PUMPKIN AND COUSCOUS

Steps:

• Preheat oven to 200 degrees celcius.
• Combine chicken, pumpkin, spice and oil and place on a baking tray.
• Bake for around 20-25 minutes.
• Cool slightly and slice the chicken into strips.
• In a large serving bowl combine the coriander, lemon juice and rind, feta cheese, and couscous; mix well.
• Finally fold through the pumpkin and the chicken pieces.
• Serve garnished with lemon slices and coriander.

BETTY'S MOROCCAN ROASTED PUMPKIN & COUSCOUS SALAD

Steps:

• 1. Heat oven to 440oF/220C and line a baking tray with baking paper.
• 2. Place the pumpkin and onion in a bowl. Add the oil and Moroccan seasoning, toss with your hands to coat. Arrange on the tray in a single layer and bake for about 20-25 or until the pumpkin is golden and cooked.
• 3. Mean while, toast the pepitas in a small pan over a medium heat for a few minutes, being sure to shake the pan continuously - they will burn fast so keep an eye on them. Alternatively, purchase already toasted pepitas.
• 4. Place the couscous in a heat proof bowl. Add the vegetable stock to the boiling water and pour over the couscous. Cover with cling film and leave for 5 minutes.
• 5. Place the cooked couscous in a large salad serving bowl and add the roasted pumpkin (squash), onions, drained and rinsed chick peas (garbanzo beans). Stir well and cover. Refrigerate.
• 6. When you are just about to serve, add the pepitas, a lemon juice, extra olive oil and a cilantro (coriander).

PUMPKIN COUSCOUS

Steps:

• Over medium heat, saute shallots and garlic for 2 minutes or unitl shallots are translucent. Add cooked cubed pumpkin and sautee approximately 7 minutes or until pumpkin breaks down a bit. Add wine and chicken broth and let simmer for 10 minutes. Add cream and couscous and simmer until absorbed. Sprinkle with grated parmasean and parsley and crushed red pepper. Serve