This Walnut stuffed pumpkin can be served as a salad dish, a main meal and can be enjoyed either hot or cold. We used the whole pumpkin to serve with salad, but feel free to use roasted pumpkin pieces if using in a salad.
Ingredients :
1.5 cups pearl couscous
2 tbsp olive oil
1 Persian Walnut Chicken Base
1 can of precooked lentils
1 cup baby spinach
1/3 cup pomegranate seeds
1 tbsp Balsamic Vinegar
1 tbsp Lebanese Za'atar
1- Prepare the pumpkin
- Preheat oven to 200°c and line a baking Tray.
- Cut the top of your pumpkin like a lid and remove the seeds.Transfer the pumpkin and the lid you cut out to the baking tray.
- Spray the inside and outside of the pumpkin with oil and sprinkle with salt.
- Bake for 35 - 40 minutes or until the pupkin is cooked inside.
- Set aside to cool down.
2- Prepare couscous mix
- Heat 2 tbsp of olive oil in a medium-sized saucepan.
- Add couscous and stir for one minute.
- Add the Persian Walnut Chicken Base with the drained lentils and mix well.
- Add 1 cup of boiling water, reduce the heat and put the lid on. Cook for about 10 minutes until the couscous is soft. Add extra boiling water if needed.
- Set aside to cool down.
3- Assemble
- Dice the flesh from pumpkin lid.
- In a medium bowl mix together the cooked couscous, diced pumpkin, half the pomegranate seeds, baby spinach and Lebanese Za'atar.
- Transfer the salad mix inside the pumpkin. Fill in one spoon at the time and let it slightly overflow.
- Drizzle with sticky balsamic vinegar.
- Garnish with the rest of pomegranate seeds.
Serve
Cut the pumpkin into equal-sized wedges. The pumpkin will open up like a flower and the salad mix will sit in the middle.
Happy Feasting :)
