Giant Couscous Stuffed Squash/Pumpkins

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Giant Couscous

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JustIngredients Giant Couscous

No matter the season, stuff your favourite veg with this scrummy recipe!


6 small Squash or pumpkin
1 Onion
2-3 Celery stalks
4 Garlic cloves
230g Mushrooms
65g Pomegranate seeds
95g Walnuts chopped
1 tsp Sage
1 tsp Thyme
1 tsp Rosemary
65g Parsley
2 tbsp Lemon juice
Salt to taste
Pepper to taste
2-3 tbsp Olive oil


Preheat the oven to 220C, carefully cut the top off the pumpkins or cut the squashes in half, scoop out the seeds and stringy parts and brush with olive oil, salt and pepper.

Bake for 30 - 40 minutes or until tender when poked with a fork.

Add 470ml of water to a pan over a medium heat, add the couscous, once boiled, reduce the heat to low, cover and simmer for 20 minutes or until tender.

Add chopped onion, celery and garlic to a pan over a medium heat with a drizzle of oil. Cook for 5 minutes, add the mushrooms, sage, thyme and rosemary and cook until the mushrooms are tender (around 5 minutes).

Pop the mixture into a bowl a long with the cooked quinoa, pomegranate seeds, chopped walnuts, parsley and lemon juice and mix well. Season with salt and pepper to taste.

Scoop the mixture into the squashes and bake for a further 10 minutes.

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