Baked mini pumpkin with couscous and garbanzo beans
Fall is in the air and there is nothing like sweet beautiful pumpkins!
What a good looking vegetable! So elegant, so flavorful!
I used the mini pumpkin to create a wonderful side dish for a great meal.
You can cook almost anything and combine the mini pumpkin as a side dish.
It's not only so beautiful, but it tastes so good! And kids love it!!
10 mini pumpkins - washed and dried.
1 package of couscous
1 teaspoon no chicken paste
1.5 cups cooked garbanzo beans
For the pumpkins:
Cut the top part gently, take a spoon and empty the seeds.
Drizzle with olive oil, salt and pepper. Put the top part back on.
Pour about one cup of water in the baking sheet to create a moist environment to the paumpkins. Bake in the oven at 375F for about 15-20 minutes, until pumpkin are tender but still keep their shape.
For the couscous:
Cook the couscous according to the package directions.
Mix in the cooked garbanzo beans and the no chicken paste.
Fill the pumpkins with the couscous mixture and bake again for about 10-15 minutes, until the pumpkins are heated through. Serve warm.