Stuffed Pumpkin with Couscous
- 1/2 whole (2 To 2 1/2 Pound Size) Hokkaido Pumpkin
- 1 cup Couscous
- 1- 1/2 cup Vegetable Broth
- 13 cups Raisins
- 13 cups Almonds, Roughly Chopped
- 1/2 whole Orange, Juiced
- 1 teaspoon Cinnamon
- 1 teaspoon Coriander
- 1/4 teaspoons Cardamom
- 2 Tablespoons Olive Oil
- 3/4 teaspoons Salt
- 1/4 teaspoons Pepper
- 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.
couscous, vegetable broth, raisins, orange, cinnamon, coriander, cardamom, olive oil, salt, pepper
Taken from tastykitchen.com/recipes/main-courses/stuffed-pumpkin-with-couscous/ (may not work)