Stuffed pumpkins
Prep time
Cook time
Total time
Serves: 5 stuffed small pumpkins
  • 5 small - medium size pumpkins
  • 1 cup giant cous cous
  • 2.5 cups water
  • 3 tbsp olive oil
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • ½ cup kale, shredded
  • 3 cloves garlic, minced
  • 1 red chilli
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 lime, juiced
  • ½ cup dried cranberries, chopped
  • ½ cup pomegranate arils
  • salt and pepper, to taste
  1. Preheat oven to 180•c. Wash pumpkins and dry skin. Spray with a little oil and pop into the oven to bake for 40 mins. I like to bake mine for 10-15 minutes before carefully slicing the tops off and scooping out the insides - it's much easier than slicing them raw.
  2. Add giant cous cous to a medium saucepan and cover with 2.5 cups of cold water. Bring to a boil and simmer for 6-7 minutes, cook until translucent. Drain and set aside.
  3. Heat up a large skillet with olive oil to a medium heat. Fry red onion and peppers for 5 minutes until fragrant. Add in chilli, garlic and spices and cook for a further 5 minutes.
  4. Add cous cous, lime juice, cranberries and pomegranate to the skillet and stir to combine. Heat through, add salt and pepper and taste to check seasoning. Add kale and stir through until wilted.
  5. Remove pumpkins from the oven and stuff with filling. Serve immediately.
Recipe by Bo's Kitchen at