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Pumpkin & Cherry Tomato Pearl Couscous


We absolutely love pearl couscous in our house and is completely superior to regular couscous in my opinion. These little tiny pasta pearls really get me going, especially when topped with some delicious roast veggies. We have made many variations of this dish but have kept this recipe nice and simple for you. You basically throw the veggies into a baking tray, cook your pearl couscous in stock and top with whatever you have on hand, like marinated feta, dukkah or some roasted nuts, seeds or pine nuts, salsa verde, crispy kale... the possibilities are endless. This recipe serves 2 people so double it if you have guests, or container it for lunch if you are making for 1. Serves 2: 1/4 jap (kent) pumpkin 1 punnet cherry tomatoes 1 onion 2 tsp crushed garlic olive oil 2 tsp mixed dried herbs pearl couscous - using about 125g for 2 serves stock or water and stock powder salt & pepper Toppings: lemon marinated goats cheese or a dollop of greek yogurt dukkah or some toasted nuts or seeds of choice fresh herb leaves - your choice of parsley, dill, basil, mint salsa verde - use instead of lemon juice 1. Preheat oven to 200º and prepare a large roasting dish with baking paper. 2. Slice the pumpkin into 6 wedges roughly 1-2 cm thick. We leave the pumpkin skin on as it holds the wedges intact, but you can remove the skin if you prefer. Remove the skin from the onion and cut it into quarters. 3. Spread the pumpkin evenly across the baking dish and sprinkle the onion around. Drizzle generously with olive oil, mix in the garlic, a sprinkle of dried herbs and season with salt and pepper. Bake the first side for 15-20mins. 4. Remove the tray from the oven and flip the pumpkin wedges. Add in the cherry tomatoes and another drizzle of olive oil and pinch of seasonings then bake for another 15-20 mins until everything is caramelised and soft. 5. During the last bake (step 4) cook the couscous in stock to packet instructions. Will usually take about 10 minutes. Fluff with a fork and leave with the lid on to stay warm until serving. 6. When the veggies are done, spoon the couscous into the bottom of a bowl or plate and top with the roasted veggies, a squeeze of lemon juice and your choice of toppings. Finishing with a scrunch of salt and pepper. Recipe notes: - Fresh pumpkin and cherry tomatoes that are in season are imperative for this dish, as the sugar content is higher and will caramelise better. I have made this with old pumpkin that I have had in the fridge for a while and it wasn't as nice. - Leaving the skin on the pumpkin keeps them intact, but if you truly dislike pumpkin skin trim it off. The pumpkin will be caramelised and break a part when handled without the skin. - This recipe works with and without onion, and I am sure there are many other veggies you can throw in. - We don't use all the toppings on the list, just anything we have in the cupboard or back of the fridge. We mix it up each time and it is truly so versatile and always delicious. - The dish can be quite rich with the couscous being cooked in stock so adding an acidic element like a squeeze or lemon or a spoon of salsa verde really balances it out. - I bake my pumpkin 15 minutes on each side depending on how thick you cut the pumpkin wedges, you may need more time but to avoid the tomatoes burning, throw them in for the last 10-15 minutes.

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