Couscous Munchkin Pumpkins

A fantastic way to serve your couscous meal on Halloween – delicious too! These baby pumpkins don’t have too much flesh so use any left-over carving flesh or any diced squash if you need any extra.


Gently cut the tops from the Munchkin Pumpkins and scoop out the seeds (discard or save for toasting). Replace the top and roast the pumpkins at 190c for 20-25 minutes, depending on size, along with a few sprigs of thyme and any other squash you are using.

Meanwhile make up the couscous according to the packet instructions.

When slightly soft, scoop out any usable flesh – making sure you leave a border. Chop and mix the flesh and any cooked squash with the feta, parsley, the thyme leaves, pumpkin seeds (not the ones you’ve removed), chestnuts and the Couscous.

Fill the scooped out pumpkins with the mixture and return to the oven without the pumpkin lids for another 10-15 minutes, or until tender.

Enjoy with any remaining couscous.



  • 2 baby pumpkins
  • 3-4 sprigs of fresh thyme
  • 75g feta, cubed or crumbled
  • handful of fresh parsley, chopped
  • 2 tbsp pumpkin seeds
  • 75g of cooked ready-to-eat chestnuts, chopped
  • 1 packet of Ainsley Harriott Couscous (we used Spice Sensation)