Stuffed Pumpkin
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This super easy stuffed pumpkin recipe with Middle Eastern flavors is the perfect fall dinner for you. The recipe is vegan and can be easily made gluten-free!
Ingredients
1/2 (i.e. 500-600g) of Hokkaido pumpkin (or your favorite type of pumpkin, I like Hokkaido because you don’t have to peel it)
dash of salt
1 (170g) cup couscous, preferably whole wheat (or sub millet for a gluten free version)
1 and 1/2 cup vegetable broth (2 cups if using millet)
1/3 (55g) cup raisins
1/3 (45g) cup roughly chopped almonds
1 teaspoon cinnamon
1 teaspoon coriander
1/4 teaspoon cardamom (optional)
juice from half an orange
2 tablespoons of coconut or olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Instructions
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