Vegetables, chickpeas, sultanas and couscous inside a butternut or jap pumpkin. You can experiment with different vegetables or add diced chicken. For vegetarians; substitute vegetable stock for the chicken stock.
2 pumpkins, halved and seeded (~20cm diameter)
2 tablespoons olive oil
2 cloves garlic, diced
2 stalks celery, diced
2 carrots, diced
1 cup chickpeas, drained
1/2 cup sultanas
1 1/2 tablespoons ground cumin
1 pinch salt and pepper, to taste
435ml chicken stock
1 cup uncooked couscous
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Arrange pumpkin halves cut side down on a baking tray. Bake 30 minutes or until tender.
Heat the olive oil in a frypan over medium heat. Stir in the garlic, celery and carrots then cook 5 minutes. Mix in the chickpeas and sultanas. Season with cumin, salt and pepper then continue to cook and stir until vegetables are tender.
Pour the chicken stock into the frypan and mix in the couscous. Cover frypan and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff pumpkin halves with the frypan mixture to serve.