This Festive Stuffed Pumpkin is Perfect for Vegan Christmas Celebrations

Between the ham, turkey, and heaving spreads of fresh seafood, plant-based people can start feeling a little left out on December 25! Fortunately, this recipe for a Festive Stuffed Pumpkin With Pearl Couscous in Silky Walnut Sauce is an excellent option for those keen to plate up a showstopping Christmas vegan meal. The stars of this dish include the creamy pumpkin, chewy couscous and an Exotic Bazaar Persian Walnut Chicken Meal Base Sauce – which despite the name is actually made with a unique blend of ground walnuts, molasses, and warm spices, to ensure it’s vegetarian friendly. According to the brand’s founder, food entrepreneur Gilava Pour, the result is a dish that spotlights some of the most popular flavours of the Middle East – in a modern, very Merry kind of way!

INGREDIENTS

1 whole medium-sized jack pumpkin
1.5 cups pearl couscous
2 tbsp olive oil
1 Exotic Bazaar Persian Walnut Chicken Base
420g can of precooked lentils
1 cup baby spinach
1/3 cup pomegranate seeds
1 tbsp Balsamic Vinegar
1 tbsp Lebanese Za’atar

INSTRUCTIONS

Prepare the pumpkin

• Preheat oven to 200°c and line a baking Tray.
• Cut the top of your pumpkin like a lid and remove the seeds. Transfer the pumpkin and the lid you cut out to the baking tray.
• Spray the inside and outside of the pumpkin with oil and sprinkle with salt.
• Bake for 35 – 40 minutes or until the pumpkin is cooked inside.
• Set aside to cool down.

2- Prepare couscous mix

• Heat 2 tbsp of olive oil in a medium-sized saucepan.
• Add couscous and stir for one minute.
• Add the Persian Walnut Chicken Base with the drained lentils and mix well.
• Add 1 cup of boiling water, reduce the heat and put the lid on. Cook for about 10 minutes until the couscous is soft. Add extra boiling water if needed.
• Set aside to cool down.

3- Assemble

• Dice the flesh from pumpkin lid.
• In a medium bowl mix together the cooked couscous, diced pumpkin, half the pomegranate seeds, baby spinach and Lebanese Za’atar.
• Transfer the salad mix inside the pumpkin. Fill in one spoon at the time and let it slightly overflow.
• Drizzle with sticky balsamic vinegar.
• Garnish with the rest of pomegranate seeds.

Serve

• Cut the pumpkin into equal-sized wedges. The pumpkin will open up like a flower and the salad mix will sit in the middle.
• Happy Feasting!