Pumpkin recipes really surprise me as I grow older. I used to hate eating pumpkin as a kid but as I started exploring more recipes that had pumpkin in them, my feelings towards pumpkins changed. I like experimenting with them and the next recipe I am excited to try my hands on is this pumpkin stuffed with couscous and walnuts recipe by Chef Sabyasachi Gorai.
He uses California Walnuts in his recipe and I think this is the recipe people should try making this weekend. It looks quite bougie and healthy! So, what are you waiting for? Scroll down to check out the full recipe and decide for yourself!
2 teaspoons of extra virgin olive oil
Salt and freshly ground black pepper
1 glass and a half of vegetable broth
1 glass of precooked couscous
1/2 teaspoon ground cinnamon
A pinch of ground ginger
80g of chopped California walnuts
2 tablespoons raisins
2 finely chopped chives (the green part of the stem too)
1/2 chopped apple
A handful of raw mushrooms finely chopped
A sprig of fresh mint
Step 1: Cut the pumpkin in half, remove the seeds and add some olive oil, salt, and pepper. Line a baking tray with silver foil and place the pumpkin halves face down on it. Roast them for about 20 minutes at 200°C.
Step 2: Meanwhile, in a saucepan add the broth and bring it to a boil. In another bowl, put the couscous, the cinnamon, the ginger, a little salt, and black pepper.
Step 3: Pour the boiled broth over the couscous, cover with a lid, and set aside.
Step 4: In another bowl, mix the chopped walnuts, raisins, chives, apple, and finely chopped mushrooms. Add the couscous and dress with a little olive oil. Add more salt if necessary.
Step 5: Fill the pumpkins with the couscous mix and sprinkle with some fresh mint.
Looks delicious, no? What’s the one recipe you tried in the recent days and totally loved it? Let us know in the comments below!
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