Ingredients
-
2 1/2
-
6
-
1
-
1
-
3
-
1
-
1
-
1
-
1 1/2
-
1 1/2
-
3/4
-
2
-
-
-
Directions
Autumn Couscous Casserole, 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 , 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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Steps
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1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
Remove Any Seeds from the Pumpkin, Peel It and Dice Into One Inch Cubes. |
|
3
Done
|
Cook in Boiling Salted Water For About 5 Minutes. |
|
4
Done
|
Heat 2 Tablespoons of the Oil in a Large Frypan. |
|
5
Done
|
Brown the Onion Slowly, Then Add the Pumpkin and Fry Gently For About Three Minutes. |
|
6
Done
|
Place the Pumpkin in a Large but Shallow Baking Dish. |
|
7
Done
|
Heat the Remaining Oil and Then Add the Tomatoes, Garlic and Herbs to the Pan. |
|
8
Done
|
Season Well With Salt, Lots of Freshly Ground Black Pepper and the Chilli Powder. |
|
9
Done
|
Cook Gently, Just Until the Tomatoes Start to Collapse. |
|
10
Done
|
Place 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. |
|
11
Done
|
Take Out of the Oven and Add in the Couscous, Water, Salsa and Butter. |
|
12
Done
|
Cover and Leave For 10 Minutes, or Until the Water Is Absorbed and the Couscous Is Cooked. |
