Squash Cousmous


DSCF5106I have a lot of squash at home currently and as I’m not such a big lover of soups, I prefer to roast squash. With just salt & pepper, the taste is amazing!

I think you can use any variety of pumpkin or squash that you want as I already tried this recipe with festival squash and delicata squash and it turns out delicious both times.

This recipe doesn’t take a long of time to prepare and doesn’t need a lot of ingredients.

Pumpkin Cousmous



Ingredients: (for 2 people)

– squash

– a cup of couscous

– 3 tbs of houmous (I like the one with tomatoes but it depends on your taste)

– olive oil

– paprika

– coriander or basil if you have (this time I didn’t)


Cut in half the squash and the remove the seeds with a large spoon.

Cut the squash in chunks (medium size), cover them with olive oil, season with salt, pepper and paprika and lay out on a sheet of baking paper.

Put in the oven for 20 to 30 minutes (depending on the size of your chunks) at 200°C.

In the meantime, cook the couscous (normally in the same amount of boiling water during 5/6 minutes).

When your chunks of squash are cooked, let them cool a little and then remove the skin as it’s more easy now.


Add to the couscous, mix and add houmous and coriander. Enjoy!




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