Savory Mediterranean Couscous Stuffed Pumpkin in 45 Minutes

Oh my gosh, do you remember that little family-run Mediterranean restaurant near the farmer’s market? The one that always had those incredible stuffed vegetables in the window? That’s exactly what inspired me to create this Mediterranean Couscous Stuffed Pumpkin! There’s something magical about cutting into a golden roasted pumpkin to reveal a steaming, fragrant filling of fluffy couscous, briny olives, and sweet tomatoes. It’s become my go-to fall centerpiece dish – shockingly easy to make, completely vegetarian (though no one ever misses the meat), and always gets those “wow” looks when I bring it to the table.

Ingredients for Mediterranean Couscous Stuffed Pumpkin

Let me tell you exactly what you’ll need to make this beauty – and trust me, every ingredient plays a special role! First, grab a medium pumpkin (about 3-4 pounds) – sugar pie or kabocha work perfectly. For the couscous mixture: 1 cup uncooked couscous (I always use the regular kind, not pearl), 1½ cups vegetable broth, ½ cup finely diced tomatoes (drain them well!), and ¼ cup pitted Kalamata olives chopped roughly. Don’t forget the seasonings: 2 tablespoons good olive oil (divided), ½ teaspoon each of cumin and paprika, salt and pepper to taste, and 2 tablespoons fresh parsley for that bright finish.

Ingredient Substitutions

No couscous? Swap in quinoa – just adjust the cooking liquid. Out of fresh parsley? A tablespoon of dried works in a pinch (though fresh is way better). For my dairy-loving friends, crumbled feta makes an amazing topping – just add it after baking. One warning: avoid watery tomato substitutes like canned diced tomatoes – they’ll make your couscous soggy. I learned that the hard way!

How to Make Mediterranean Couscous Stuffed Pumpkin

Okay, let’s get cooking! First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your pumpkin and carefully cut off the top (save it – it makes a cute lid!). Scoop out all those seeds and strings – I use an ice cream scoop for this job. Now, here’s my secret: brush the whole inside with 1 tablespoon of olive oil and sprinkle with salt and pepper. Pop it in the oven to roast for 30 minutes uncovered. This gives us the perfect head start on cooking the pumpkin while we prep the filling.

Meanwhile, let’s make that amazing couscous! In a medium saucepan, bring your vegetable broth to a boil, then stir in the couscous. Cover it and take it off the heat – it’ll be perfectly fluffy in 5 minutes. While that’s working its magic, mix together your diced tomatoes, olives, remaining olive oil, cumin, paprika, salt, pepper, and parsley in a big bowl. Once your couscous is ready, fluff it with a fork and gently fold everything together. The smell at this point? Absolutely heavenly!

Stuffing the Pumpkin

When your pumpkin comes out after its first roast, it’s stuffing time! Carefully spoon your couscous mixture into the cavity, pressing lightly as you go – you want it packed but not smashed. Leave about half an inch at the top or it’ll bubble over in the oven (another lesson from my messy early attempts!).

Final Roasting

Back in the oven it goes for about 15 more minutes. You’ll know it’s ready when the pumpkin flesh gives easily to a fork and the couscous gets those perfect golden edges. Oh, and your kitchen will smell like a Mediterranean dream come true!

Why You’ll Love This Mediterranean Couscous Stuffed Pumpkin

First off, the textures in this dish are just magical – creamy, roasted pumpkin flesh paired with light, fluffy couscous that’s soaked up all those incredible Mediterranean flavors. It’s like a cozy hug in every bite!

And here’s the fun part – you can make it your own! Throw in some toasted pine nuts for crunch, swap in roasted red peppers for extra sweetness, or add chickpeas for more protein. I’ve even done a version with golden raisins for a sweet-savory twist that was absolutely divine.

But my favorite thing? How ridiculously impressive this looks with barely any effort. Just imagine bringing this golden, fragrant pumpkin to the table and watching everyone’s faces light up. It’s one of those dishes that looks like you spent hours, when really, most of the work is just waiting for the oven to do its thing!

Tips for Perfect Mediterranean Couscous Stuffed Pumpkin

Let me share my hard-earned secrets for making this dish absolutely foolproof! First, don’t skimp on cleaning out that pumpkin – get every last stringy bit and seed out of there. Those little guys can turn bitter when roasted, and we want pure pumpkin sweetness shining through.

Here’s my favorite flavor booster: toast your couscous in a dry skillet for 2-3 minutes before adding the broth. It gives this incredible nutty depth that makes people ask, “What’s that amazing taste?” Trust me, it’s a game-changer!

When it comes out of the oven, resist the urge to slice immediately – let it rest for 5 minutes. This lets everything settle so your beautiful stuffed pumpkin holds its shape when you cut into it. And please, please use a baking tray underneath! I learned the messy way that pumpkin juices love to bubble over and create a sticky oven situation you don’t want to deal with.

Serving Suggestions

Oh, let me tell you how I love to serve this beauty! A simple crisp green salad with lemony vinaigrette makes the perfect fresh counterpoint to the rich pumpkin. If it’s fall, roasted Brussels sprouts with garlic are my go-to – their caramelized edges just sing with the Mediterranean flavors. Right before serving, I always sprinkle extra chopped parsley over top and tuck in some lemon wedges for that bright pop. Pro tip: skip heavy sides like mashed potatoes – you want the stuffed pumpkin to shine as the star!

Storing and Reheating

Now, I know you’ll probably want to dig right in, but if you somehow have leftovers (it happens!), here’s how to handle them. The stuffed pumpkin keeps beautifully in the fridge for up to 3 days – just tuck it in an airtight container. When you’re ready for round two, cover it with foil and warm at 350°F (175°C) for about 15 minutes. Fair warning though – I don’t recommend freezing this one. The pumpkin gets all weepy and sad when thawed, and we want to keep that perfect texture we worked so hard for!

Mediterranean Couscous Stuffed Pumpkin FAQs

Can I use butternut squash instead of pumpkin?
Absolutely! Butternut squash works wonderfully – just adjust the roasting time since it’s denser. I typically add about 10 extra minutes to the initial roast. The flavor profile changes slightly, but you’ll still get that beautiful contrast between sweet squash and savory filling.

Is this recipe gluten-free?
Only if you swap the couscous for a gluten-free version! Regular couscous contains wheat, but quinoa or GF couscous work perfectly. I’ve made it with both, and honestly, my gluten-free friends couldn’t tell the difference in taste or texture.

How do I keep my couscous from getting soggy?
Oh, this one’s crucial! Always drain your diced tomatoes really well – I sometimes even pat them dry with paper towels. Also, don’t overdo the olive oil in the filling. And here’s my secret weapon: let the cooked couscous cool slightly before mixing with other ingredients. It absorbs moisture better that way!

Nutritional Information

Just so you know what you’re getting into with this deliciousness! These numbers are estimates per serving (about ¼ of the pumpkin) and will vary based on your exact ingredients. Each generous portion clocks in at around 320 calories, with 12g fat (mostly the good kind from olive oil!), 48g carbs (including 6g fiber to keep you full), and 8g protein. Not too shabby for something that tastes this indulgent!

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