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.
1 whole medium-sized jack pumpkin
1.5 cups pearl couscous
2 tbsp olive oil
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.