Oh my gosh, you guys – this Mediterranean couscous stuffed pumpkin is my new favorite way to welcome fall! I first made it for a dinner party last October, and now my friends request it every year. There’s something magical about how the sweet roasted pumpkin plays with the tangy feta and bright herbs. Plus, it’s one of those rare dishes that’s healthy, stunning to look at, and actually easy to make. Trust me, even if you’re not usually a pumpkin person (I wasn’t!), the way the warm Mediterranean spices mingle with the creamy couscous will convert you. The best part? It’s naturally gluten-free if you use the right couscous, and you can easily adapt it for vegans. I love how it makes my whole kitchen smell like autumn sunshine!
Why You’ll Love This Mediterranean Couscous Stuffed Pumpkin
- It’s packed with nutrients but still feels indulgent
- The combination of textures – creamy, crunchy, tender – is amazing
- Makes the most beautiful centerpiece for dinner parties
- Super customizable based on what’s in your fridge
- Leftovers (if you have any!) taste even better the next day
Ingredients for Mediterranean Couscous Stuffed Pumpkin
- 1 medium pumpkin (about 4 lbs) – look for one that sits flat
- 1 cup uncooked couscous (I prefer whole wheat for extra nuttiness)
- 1 ½ cups vegetable broth (homemade if you’ve got it!)
- 1 cup cherry tomatoes, halved (the sweeter the better)
- ½ cup crumbled feta cheese (or goat cheese if you’re feeling fancy)
- ¼ cup fresh parsley, chopped (don’t skip this – it adds such freshness)
- 2 tablespoons good olive oil (this is where quality matters)
- 1 teaspoon smoked paprika (regular works too, but smoked is magic)
- Salt and pepper to taste (I’m heavy-handed with both)
How to Make Mediterranean Couscous Stuffed Pumpkin
Okay, let’s get cooking! This comes together in about an hour, but most of that is hands-off roasting time. Perfect for when you want to impress without stress.
Roasting the Pumpkin
First, preheat your oven to 375°F. Now grab your pumpkin – I like to give it a little scrub first. Carefully cut off the top (save it for presentation if you want to be fancy) and scoop out all those stringy guts and seeds. Don’t toss those seeds though – rinse them, toss with oil and salt, and roast for a snack! Drizzle about a tablespoon of olive oil inside the pumpkin and rub it all over, then season generously with salt and pepper. Pop it on a baking sheet (lined with parchment for easy cleanup) and roast for 30 minutes while you make the filling.
Preparing the Couscous Filling
While the pumpkin works its magic, bring your vegetable broth to a boil in a small pot. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. This is when I prep my other ingredients – chopping tomatoes, crumbling cheese, etc. After 5 minutes, fluff the couscous with a fork (this step is crucial for light, separate grains). Then gently mix in all your goodies – tomatoes, feta, parsley, paprika, and the remaining olive oil. Taste it! Does it need more salt? More paprika? Make it yours.
Stuffing and Final Baking
When your pumpkin comes out (it should be just starting to soften), carefully fill it with the couscous mixture. You might not fit it all – that’s okay, snack on the extra! Return it to the oven for another 15 minutes until the pumpkin is fork-tender and the filling is heated through. And that’s it! Let it rest for 5 minutes before serving so everything settles.
Mediterranean Couscous Stuffed Pumpkin: 5-Star Fall Magic
A flavorful and healthy dish featuring couscous stuffed inside a roasted pumpkin, inspired by Mediterranean cuisine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 medium-sized pumpkin
- 1 cup couscous
- 1 ½ cups vegetable broth
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds.
- Drizzle the inside of the pumpkin with olive oil and season with salt and pepper.
- Place the pumpkin on a baking sheet and roast for 30 minutes.
- While the pumpkin roasts, prepare the couscous by boiling the vegetable broth and stirring in the couscous. Cover and let it sit for 5 minutes.
- Fluff the couscous with a fork and mix in cherry tomatoes, feta cheese, parsley, paprika, and olive oil.
- Remove the pumpkin from the oven and fill it with the couscous mixture.
- Return the stuffed pumpkin to the oven and bake for an additional 15 minutes.
- Serve warm and enjoy.
Notes
- Choose a pumpkin that is firm and has a flat base for stability.
- You can substitute feta cheese with goat cheese or omit it for a vegan version.
- Add roasted chickpeas or pine nuts for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
