Stuffed Pumpkin With Pearl Couscous In Silky Walnut & Pomegranate Sauce

If you have been searching for a show-stopping recipe to entertain your family & guests, then we're very excited to tell you that we have found your answer. Look no further than our Walnut & Pomegranate stuffed pumpkin. It 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.

There are 2 cooking steps needed to prepare this special dish. First, we need to bake the pumpkin and the other is to prepare the couscous mixture.

Ingredients :

1 whole medium-sized jack pumpkin

1.5 cups pearl couscous

2 tbsp olive oil

1 jar Fesenjoon - Silky Walnut & Pomegranate Sauce from Exotic Bazaar

1 cup of precooked lentils

1 cup baby spinach

1/3 cup pomegranate seeds

1 tbsp pomegranate syrup


Prepare the pumpkin

1- Cut the top of your pumpkin like a lid and remove the seeds.

2- Preheat oven to 180C and line a baking Tray. Transfer the pumpkin bowl, with the lid and seeds to the baking tray (separated from each other).

3 - Spray them with olive oil and a sprinkle of salt, then bake for 35 - 40 minutes.

4- Set aside to cool down.

*Roasted pumpkin seeds are not used in this recipe but they are super tasty snack when freshly baked from the oven!

Prepare couscous mix

1- Heat 2 tbsp of olive oil in a medium-sized saucepan.

2- Add couscous and stir for one minute.

3 - Add the Fesenjoon - Silky Walnut & Pomegranate sauce with the lentils and mix well.

4 - Add 1/2 cup of boiling water, reduce the heat and put the lid on. Cook for almost 20 minutes until the couscous is soft.

*you can add extra boiling water if needed.

5 -Set aside to cool down.

Stuff the pumpkin

1- Dice the flesh from pumpkin lid.

2- In a medium bowl mix together the couscous, diced pumpkin, pomegranate seeds and baby spinach.

3 - Transfer the salad mix inside the pumpkin. Fill in one spoon at the time and let it slightly overflow.

4- Garnish with pomegranate seeds.

5- Drizzle with pomegranate syrup.


Cut the pumpkin into equal-sized wedges. The pumpkin will open up like a flower and the salad mix will sit in the middle.

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