Pumpkin Couscous Fingers

  • Servings : 8-10 Fingers
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Harry loved the lamb couscous fingers and I haven’t cooked with pumpkin for a while so I dreamt this up last night and spent time during his day sleep experimenting in the kitchen. He very happily gobbled it up for dinner.

If you aren’t keen on the fingers but like the idea, skip the baking step and add a little more homemade vegetable stock for a nicely textured pumpkin and leek couscous.

Nutrition Note:  Using homemade vegetable stock will keep the salt in these couscous fingers to a minimum.

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  • ½ butternut pumpkin, cut into cubes
  • ½ leek, finely sliced
  • 1 tbs butter
  • ¾ cup homemade vegetable stock, (or use salt reduced)
  • 1 cup couscous


Step 1

Heat the butter in a saucepan over medium. Add the leek and sauté for one minute -

Step 2

Add the pumpkin and stir to combine. Then add the vegetable stock till it just covers the mixture. Simmer -

Step 3

Once the pumpkin has softened remove from the heat and leave to cool. Once cool, puree until you have a semi liquid consistency -

Step 4

Return to the stove and heat puree mixture until boiling. Add the couscous, turn off the heat, cover. Leave this to stand for 3-5 minutes until the couscous has absorbed all the liquid and is soft

Step 5

Heat oven to 180 degrees. Stir through 1/2 the cheese. Push couscous mixture into a shallow baking dish, sprinkle with remaining cheese and bake for 25-35minutes or until cheese is golden -

Step 6

Leave to cool completely as this is when the slice will harden, and cut into fingers. -

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Recipe Comments

  1. posted by Nikki on July 10, 2012

    Hi! How much cheese? Not specified in the ingredients list!

    • posted by Allie on July 10, 2012

      Oh good point! Thanks. 1 cup. 1/2 in the mix, 1/2 on top x

  2. posted by Steph on October 29, 2012

    Just made these the other day and they were a hit!!! How well do you think this same recipie would work with other veggies? I like that its soft but I’m afraid making it with other veg will make it hard and rubbery. What do you think?

    • posted by Allie on October 29, 2012

      Hi Steph,
      I think you could definitely try with other veggies. I made something similar here with lamb and veggies and they were still quite soft. Let us know how you go. Allie x

  3. posted by Rachel on January 12, 2013

    Hi Allie, how long would these keep for? Thanks 🙂

    • posted by Allie on January 13, 2013

      I would say a good few days in the fridge, and at least a month in the freezer 🙂 Ax

  4. posted by India on December 17, 2013

    What type of cheese are you using?

    • posted by Allie on December 18, 2013

      Hi India, I just use fresh cheddar cheese with no additives or preservatives. Ax

  5. posted by Jess on December 22, 2013

    Hi Allie,
    I’ve just got 3/4 of the way through this recipe and realised I’ve only got half of the necessary amount of couscous! Bugger! Do you think quinoa would work instead of the couscous? This recipe is a favourite with my fussy 18 month old!

    • posted by Allie on December 23, 2013

      Hi Jess. Oh dear, you could try some quinoa and quinoa flakes the only problem would be that it might not stick as well. I would love to hear how you went. Ax

      • posted by Jess on December 30, 2013

        Hmmmm… I thought it turned out ok but Lachlan wasn’t as keen on it as usual. I used quinoa flakes with the couscous and I had to cook it a tiny bit longer. I think the moral of the story is don’t mess with a good thing!!

  6. posted by Nicole on February 12, 2014

    Just wondering how these go when warming them up? Do they go soft and mushy? I’d be making these for finger food for my 10 1/2 month old daughter. So would she still be able to hold onto them?

    • posted by Allie on March 28, 2014

      Hi there, she should be able to hold them, you could try a gently pan fry or a nice hot oven. Ax

  7. posted by Naomi on March 30, 2015

    I made these last night. My 10 month old loves the flavour, however they came out very soft and don’t keep form once she picks them up. Is there any way I can firm these up. I may have added too much stock?

    • posted by Allie on May 20, 2015

      Possibly, or you can leave them in the oven on low a little longer?


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