Pumpkin Season: Baked Pumpkin And Sweet Peppers With Couscous On The Side

baked pumpkin and sweet pepper

Today’s recipe hero is baked pumpkin and sweet peppers with couscous on the side. And just like this I would like to start this lovely pumpkin season on the blog.

Pumpkin is a cool buddy, by the way. So it’s definitely worth making friends with this orange paunchy fruit. Especially if you belong to the category of overweight people, shortsighted, heart sufferers, vegans or pregnant. Do you know that that pumpkin contains beta-carotene and the whole pile of vitamins A, B1, B2, C, E, PP and also potassium, calcium, iron, magnesium, copper, zinc, cobalt, silicon, fluorine. Sounds like periodic table. Or simply superfood available to everyone.

baked pumpkin and sweet pepper

baked pumpkin and sweet pepper

Do you know that 100 g pumpkin has only 28 calories! Jackpot for those who are willing to lose some weight. Thanks to large quantities of iron pumpkin is the best friend to vegans. It helps to prevent the development of anemia and other blood diseases. Shortsighted, please, say hi to pumpkin as well as it contains beta-carotene and vitamin A which help to add sharpness to the eyesight. Heart sufferers will appreciate pumpkin for potassium to strengthen vascular walls and improve health conditions in general. Pumpkin also helps pregnant to get rid of toxicosis if you master squeeze pumpkin juice. More than that, remember? Pumpkin is a great source of vitamins and micro elements.

I hope I persuaded you to try pumpkin if you haven’t done it yet. My last argument over pumpkin is  the simplicity and quickness of cooking it. And how many comforting dishes you will be able to make! You cannot even imagine. Soups, salads, appetizers, side dishes, main courses, desserts… you name it! Just use your fantasy.

baked pumpkin and sweet pepper

In today’s post I will show you a very simple lunch idea or a great appetizer. It depends on how hungry you are. You don’t need a lot of ingredients. I keep it simple as usual. Prepare pumpkin, of course, sweet bell peppers, shallots, couscous, tomatoes and parsley. Easy? Yeah. I promised you, didn’t I? Give it maximum 20 minutes including cooking and you can enjoy this lovely vegetable dish. I should add, it’s vegetarian and vegan friendly. Sorry, meat lovers, today’s post is on the vegetable side.

Master baked pumpkin and sweet peppers with couscous on the side at first. As in order to upgrade for the next level you will have to learn all the mystery secrets of cooking comforting pumpkin soups to survive through the cold October days. Enjoy your pumpkin!

baked pumpkin and sweet pepper


Baked Pumpkin And Sweet Peppers With Couscous On The Side

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
From magazine Glamour Russia


  • 800g pumpkin
  • 8 Small shallots (or 2 regular middle sized onions)
  • 3 sweet red bell peppers
  • 4 tablespoons olive oil
  • 200g couscous
  • 2 cups vegetable broth
  • 4 tomatoes
  • 1 bunch parsley
  • salt, pepper


1. Cut red bell peppers into long strips, pumpkin into segments and shallots into quarters (cut large onions into smaller pieces).
2. Lay out pumpkin, onions and pepper on the baking tray. Sprinkle with olive oil and bake in the hot oven at 200°C for 15 minutes.
3. Add vegetable broth to couscous and leave it on the stove at a low heat for 10 minutes, actively stirring. Cut tomatoes into cubes and finely chop parsley. Add everything to couscous. Salt and pepper to taste.
4. Serve couscous with the baked pumpkin, bell peppers and shallots.




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