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COUS COUS STUFFED PUMPKIN

This delicious and flavorful dish is the perfect centerpiece for a vegan friendly thanksgiving.

What you will need-

1 Medium Pumpkin 3 Cups Carrots (medium sized cubes)2 Cups Mexican squash (medium sized cubes)1 Can Organic Garbanzo beans 1 Cup Dry Cous cous2 Tbsp Chopped fresh leaks 1 Tbsp Fresh garlic (crushed)4 Small Bay leaves 1 Stick Cinnamon 1 Tbsp Salt 1/2 Tbsp Black pepper 1/2 Tbsp Turmeric 1 Tbsp curry powder 1 Tbsp Garam masala
2 Tbsp Olive oil 1 Tbsp Kerry Gold Butter (or oil)1 Cup Veggie broth

What to do-

  1. Preheat oven to 400 degrees F
  2. Carve and clean your pumpkin, keep the top
  3. Sprinkle salt, pepper, and vegetable oil on the inner walls of your pumpkin
  4. Mix cous cous, vegetables, and spices together, with butter (optional) & oil
  5. Stuff your pumpkin with the mix, then slowly add in your broth
  6. Cook for 3 hours at 300 degrees F (or until cooked through)

Definitely lots of trial and error with this recipe. If you have any questions feel free to DM me and I will help you with the recipe. @utmsofficial

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