Stuffed Pumpkin with Couscous: Cooking Plant-Based with Tamuno

Monday, November 13, 2023
5:30pm - 6:30pm

As we conclude the summer vibes and two step into Autumn, join me in the co-creation of this savory eye catching dish served inside of a mini pumpkin. We will use one my favorite pasta pearls: couscous.  Perfect for a cold weather meal or a family function, the attendees will be full of “thank you’s” and “more please”! The couscous, kale and peppers are the the stars of this dish with many co-stars to complete this cast.

The inspiration for this dish and recipe was provided by the food blog One Green Planet so if this meal sounds good, head on over to the blog and check out their other delicious options.

Register today – See you there!


Ingredients you will need on hand if you want to cook along:

5 small – medium size pumpkins

1 cup giant couscous

2 1/2 cups water

3 tablespoons olive oil

1 red onion, diced

1 red pepper, diced

1 yellow pepper, diced

1/2 cup kale, shredded

3 cloves garlic, minced

1 red chilli

2 teaspoons cumin

1 teaspoon oregano

1 teaspoon smoked paprika

1 lime, juiced

1/2 cup dried cranberries, chopped

1/2 cup pomegranate arils

salt and pepper, to taste



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