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!!

 

Ingredients:

10 mini pumpkins - washed and dried.

Olive oil

Salt

1 package of couscous

1 teaspoon no chicken paste

1.5 cups cooked garbanzo beans

 

Directions:

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.

Assemble:

Fill the pumpkins with the couscous mixture and bake again for about 10-15 minutes, until the pumpkins are heated through. Serve warm.

Estee RavivEntrees, Side Dishes