Couscous with Roasted Pumpkin

How’s the weather where you live? Here in The Netherlands it’s quite strange actually. Just like the last couple of years, summer started late, so we’ve had a pretty warm September. Thankfully, there have been some colder days and I can wear my beloved sweaters again. I am so looking forward to a cold winter this year!

Anyway, fall has started and I was craving pumpkin. Just to get that nice and cozy feeling. As a bridge between the two seasons, I thought why not serve it with summery couscous. Turns out, this was a lovely combination!roasted pumpkin

The pumpkin is roasted in the oven and coated in honey and a good amount of spices, which makes it one of the most flavourful pumpkin recipes I have ever made. The couscous with its soft texture perfectly balances out the heaviness from the vegetable sauce. Although, it may not look like it this is actually quite a heavy dish, so be prepared for that.couscous pumpkin

Couscous with Roasted Pumpkin

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 pumpkin
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 2 tbsp honey
  • 4 tbsp olive oil
  • salt and pepper
  • 4 onions
  • 1 garlic clove
  • 50 grams raisins
  • 200 grams chickpeas
  • 200 grams couscous
  • Fresh parsley

Used kitchen appliances

  • Baking tray
  • Oven
  • Large bowl
  • Large pan


  1. Preheat the oven to 200C. Oil the baking tray.
  2. Remove the skin of the pumpkin and cut in chunks. Be careful with this, I find it easier to cut the pumpkin in quarters before I peel it.
  3. Place in the bowl, and add all the spices, honey, and the olive oil. Season to taste.
  4. Transfer to the baking tray and bake in the oven for 40-50 min. The pumpkin is done when you can put a fork easily through.
  5. In the meantime, prepare the couscous according to the instructions on the package. Add a stock cube for more flavour if you prefer.
  6. Place the pan on a medium heat, and add olive oil. Cut the onions in rings and bake for 15 minutes. Finely chop the garlic and add this, along with the raisins and chickpeas, to the pan. Bake for another 5 minutes.
  7. Loosen up the couscous with a fork and transfer to your serving dish. Place the pumpkin chunks on the couscous, followed by the onion mixture. Finish with some chopped parsley.

3 Comments Add yours

  1. So lovely to see pumpkin used in recipes again. You have got to just love this time of year! Thanks for sharing.

    Liked by 1 person

    1. basilandoil says:

      It’s definitely my favourite time and one of my favourite veggies! Thanks for your comment!


  2. Yummy! Roast pumpkin 🙂 and with chickpeas too! perfect! 🙂

    Liked by 1 person

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