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Couscous with pumpkin
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Couscous with pumpkin

45 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. To prepare couscous with pumpkin, boil or bake the pumpkin in advance—there's not much difference here, but baked pumpkin has a richer aroma. Couscous can vary in size; I usually choose medium-grain, as very coarse or very fine varieties aren't particularly suitable for a salad. By the way, you can serve this dish either hot or chilled. In the first case, it will be a porridge; in the second, a salad. Serve it hot.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients. Grate the zest from the lemon and squeeze the juice. Mix the wine with the broth and place over heat.

  2. 2

    Step 2

    Step 2

    Add the chopped sage, lemon zest, and lemon juice to the couscous, mix and pour over the hot broth with wine. Let the couscous swell for 5 minutes.

  3. 3

    Step 3

    Step 3

    Cut the boiled pumpkin into cubes.

  4. 4

    Step 4

    Step 4

    Add the pumpkin to the couscous and mix.

  5. 5

    Step 5

    Step 5

    Slice the onion into half-rings, rinse and dry the arugula, tear it by hand, and mash the brinza or feta with a fork.

  6. 6

    Step 6

    Step 6

    Optionally, prepare homemade croutons for the salad or toast.

  7. 7

    Step 7

    Step 7

    Add onion, arugula, cheese, and croutons to the couscous. Drizzle everything with balsamic vinegar.

  8. 8

    Step 8

    Step 8

    Mix everything thoroughly—and your couscous with pumpkin is ready to serve.