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
Scale
- 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