Pumpkin, Zucchini & Mint Couscous

  • Yield : 1 1/2 cups
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

I’m trying to introduce a few more herbs into George’s meals in attempt to make the transition to family food easier.  I feel this recipe has a “Morroccan” vibe happening with the pumpkin, couscous and mint.  George loves it, on its own or with a small spoon of ricotta mixed through.

Nutrition Note:  Cous cous is a quick to cook grain, high in carbohydrates and rich in B vitamins.  It’s perfect for when you need a meal in minutes.

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  • 1/4 cup couscous
  • 1 1/2 cups pumpkin, chopped
  • 1 zucchini, chopped
  • 1-2 mint leaves, shredded


Step 1

Place the couscous in a bowl and add 1/4 cup of boiling water. Cover and set aside for 5 minutes or until all the coucous has absorbed all the water. -

Step 2

Steam the pumpkin and zucchini for 10 minutes or until they ares soft. -

Step 3

Puree the pumpkin and zucchini together with the mint. Stir through the couscous and serve. -

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Recipe Comments

  1. posted by Emma on March 25, 2013

    I was just wondering does this freeze well, as i’ve got all the ingredients so I thought I would give it ago.
    Thanks Emma

    • posted by Jess on March 25, 2013

      Hi Emma, I froze this without a problem. Just add a touch more water before you freeze. Enjoy, Jx

  2. posted by Julie forsyth on January 22, 2014

    Can you use the bigger couscous?

    • posted by Jess on January 22, 2014

      Hi Julie, yes the bigger couscous would be OK to use. A variation on texture that would be lovely. Jx


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