This recipe was inspired by Dorothy Parks' amazing Pumpkin and Tomato Bake (#13120). I added the couscous and salsa one day after making her dish because I had some left over but wanted something slightly different for lunch.
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Units: US | Metric
- 1Preheat the oven to 400 degrees F.
- 2Remove any seeds from the pumpkin, peel it and dice into one inch cubes.
- 3Cook in boiling salted water for about 5 minutes.
- 4Heat 2 tablespoons of the oil in a large frypan.
- 5Brown the onion slowly, then add the pumpkin and fry gently for about three minutes.
- 6Place the pumpkin in a large but shallow baking dish.
- 7Heat the remaining oil and then add the tomatoes, garlic and herbs to the pan.
- 8Season well with salt, lots of freshly ground black pepper and the chilli powder.
- 9Cook gently, just until the tomatoes start to collapse.
- 10Place the tomatoes in the casserole dish and then bake the dish for 15-20 minutes, until the casserole is heated through and the pumpkin is nice and soft.
- 11Take out of the oven and add in the couscous, water, salsa and butter.
- 12Cover and leave for 10 minutes, or until the water is absorbed and the couscous is cooked.
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Nutritional Facts for Autumn Couscous Casserole
Serving Size: 1 (445 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 605.9
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 6.7 g
- Cholesterol 15.2 mg
- Sodium 357.8 mg
- Total Carbohydrate 81.8 g
- Dietary Fiber 8.1 g
- Sugars 10.0 g
- Protein 13.6 g