Stuffed Pumpkin with Couscous and Green Olives

Cook Time 1 hour

Servings 4-6

Ingredients

1 butternut pumpkin, halved

1 tbsp extra virgin olive oil

⅔ cup vegetable stock

½ tsp chilli powder

2 garlic cloves, thinly sliced

½ cup couscous

1 tbsp extra virgin olive oil

1 cup Tuscan kale, thinly sliced

200g green olive dip (plus extra to serve, optional)

1 pomegranate, arils removed

2 tbsp flaked almonds, toasted

Method

Preheat the oven to 190°C and line a baking tray with baking paper.

Hollow out both halves of the pumpkin, leaving a 2 cm border and reserving ⅔ cup of the flesh, finely chopped, for the filling.

In a small saucepan on high heat, boil the vegetable stock, chilli powder and garlic. Once boiling, pour stock to a bowl with the couscous and cover with cling film. Season. Now stir through kale, olive dip, pomegranate and flaked almonds.

Coat butternut halves in olive oil and fill with couscous and olive mixture. Sandwich together and tie with kitchen twine. Oil and season pumpkin and bake for 35 - 40 minutes, until tender and lightly golden.

Remove from the oven, slice in thick portions and serve with a salad and extra olive dip.