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 pumpkin1.5 cups pearl couscous2 tbsp olive oil1 Exotic Bazaar Persian Walnut Chicken Base420g can of precooked lentils1 cup baby spinach1/3 cup pomegranate seeds1 tbsp Balsamic Vinegar1 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!
