Couscous with pumpkin has quickly become one of my favorite comfort foods. This dish combines the sweetness of butternut pumpkin with the heartiness of couscous, creating a blend that warms the soul. I love how easy it is to prepare, needing just a few ingredients like butternut pumpkin, red onion, olive oil, Moroccan seasoning, couscous, chicken stock, chickpeas, toasted pine nuts, and fresh coriander.
This recipe fits the bill perfectly when I want a cozy meal that doesn’t take all day. It’s delicious and visually appealing, with vibrant colors that make the dish pop. Whether you’re serving it as a main or a side, this salad will impress you.
Understanding Couscous
Couscous is a staple in North African cuisine that I find incredibly versatile. Made from steamed semolina wheat, it has a light, fluffy texture that absorbs flavors well.
I like its simplicity and quick preparation. It cooks in just a few minutes, making it an ideal base for various dishes.
Here are some key characteristics of couscous:
- Varieties: There are several types, including Moroccan, Israeli (or pearl), and whole wheat. Each offers a unique texture and taste.
- Nutritional Benefits: Couscous is rich in carbohydrates, providing energy. Whole wheat varieties increase fiber intake, which is great for digestion.
- Culinary Uses: I love using couscous in salads, as a side dish, or blended with vegetables and spices. It pairs nicely with proteins like chicken, fish, or legumes.
Couscous offers a wonderful way to enjoy different flavors and ingredients. I find it perfect for both quick meals and elaborate feasts.
Ingredients:
- 750g of peeled and cut butternut pumpkin (2cm pieces)
- 1 medium-halved red onion, cut into wedges
- 1 tablespoon of olive oil
- 2 teaspoons of Moroccan seasoning
- 1 cup of couscous
- 1 chicken stock cube
- 1 cup of boiling water
- 250g can of drained and rinsed chickpeas
- 1/4 cup of toasted pine nuts
- 1/4 cup of roughly chopped fresh coriander leaves
How to make couscous with pumpkin?
- Begin by preheating the oven to 220°C (or 200°C fan). Line a baking tray with parchment paper. Chop pumpkin and onion, toss with oil and seasonings, then spread in a single layer on the tray. Roast for 20 minutes, or until the pumpkin is golden and tender.
- While the pumpkin roasts, prepare the couscous. Place in a heatproof bowl, crumble over a stock cube, and pour boiling water. Stir, cover, and let sit for 5 minutes. Fluff the couscous with a fork.
- Once the pumpkin is ready, combine it with the couscous, chickpeas, toasted pine nuts, and fresh coriander. Toss gently to meld the flavors.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 397 |
| Protein | 12g |
| Carbohydrates | 62g |
| Dietary Fiber | 8g |
| Fat | 12g |
| Sodium | 578mg |
| Sugar | 6g |
Pairing and Serving Suggestions
- Proteins:
- Grilled chicken
- Roasted chickpeas
- Sautéed shrimp
- Vegetables:
- Sautéed kale
- Roasted bell peppers
- Steamed broccoli
- Sauces:
- Harissa for a kick
- Tahini sauce for creaminess
- A drizzle of olive oil with lemon for brightness
Serving couscous in a large bowl allows everyone to enjoy it family-style. I often top it with fresh herbs like cilantro or parsley for added flavor and color.
For a delightful twist, sprinkle some toasted nuts on top, such as almonds or pine nuts. They add a wonderful crunch.
Don’t forget about accompaniments! A side of yogurt or a fresh salad can balance the meal.
Storing Leftovers
Refrigerator Storage
- Cool Down: Let the couscous cool to room temperature before storing.
- Containers: Use airtight containers to prevent moisture and contamination.
- Storage Time: I aim to eat refrigerated leftovers within 3 to 5 days.
Freezer Storage
- Freezing: For longer storage, I freeze the couscous in individual portion sizes.
- Labeling: I label each container with the date to track freshness.
- Storage Duration: Frozen couscous can stay good for 1 to 3 months.
Reheating Tips
- Thawing: Always thaw frozen couscous in the refrigerator overnight for safety.
- Reheating: I add a splash of water while reheating to restore moisture. Heat in the microwave or on the stove until warmed through.
Tips for Perfect Couscous Every Time
- Measure Ingredients Accurately: Using the right water-to-couscous ratio is key. Typically, I use 1 cup of couscous to 1.5 cups of boiling water or broth.
- Add Seasoning Early: I often sprinkle some salt or spices into the water before boiling. This infuses flavor right into the couscous.
- Control Heat Carefully: Once I add the couscous to the boiling liquid, I turn off the heat immediately. Let it sit covered for about 5 minutes to absorb the moisture.
- Fluff with a Fork: After the resting period, I use a fork to fluff the couscous gently. This prevents it from clumping together.
- Experiment with Mix-Ins: I like to add ingredients like roasted pumpkin, nuts, or dried fruit. This enhances the flavor and makes the dish more visually appealing.
- Avoiding Overcooking: Keep an eye on the time. Overcooking can lead to mushy couscous. Stick to the recommended soak time.
- Cooling Couscous: If I want to prepare it ahead, I spread the couscous on a baking sheet to cool. This helps to keep the grains separate.
Conclusion
Couscous with pumpkin offers a delightful blend of flavors and textures that I truly enjoy. The nutty taste of couscous pairs beautifully with the sweetness of pumpkin.
Serving couscous with pumpkin is perfect for any occasion, from casual dinners to festive gatherings. I appreciate how it can be both comforting and nourishing.
If you’re looking for a hearty and satisfying meal, I highly recommend trying this dish. It has quickly become one of my favorites in the kitchen.
One more accompaniment idea: Pair this salad with lamb kofta with yogurt dressing and thank me later!
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