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Baked Pumpkin Cous Cous Salad Recipe | My Harry Potter Kitchen (Recipe #51)

Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we served up a mouth-watering Guinness Steak & Kidney Pie recipe with some magical decorations!

If you're thirsty for more Harry Potter recipes the be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new episode of My Harry Potter Kitchen!

This week we're moving onto Chapter Ten of the Philosopher's Stone - 'Halloween'

"On Halloween morning they woke to the delicious smell of baking pumpkin wafting through the corridors"

Halloween has arrived, and we all know what that means! We better get energised with a healthy and nutritious pumpkin-based dish!

This Baked Pumpkin Salad Recipe is a brilliant recipe to conjure up whenever pumpkins are in season. Roasting your pumpkin helps bring out all the natural sweetness and we're serving it up with a couscous salad that has a bit of a kick to it!

Halloween Roast Pumpkin Salad Recipe Ingredients:

(serves 4-6)

  • 2 small pumpkins

  • salt and pepper

  • 1 tsp thyme

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • chilli flakes

  • 200g giant couscous

  • 1 stock cube

  • 1 red onion

  • piquante peppers

  • coriander

  • 1/2 lime

Halloween Roast Pumpkin Salad Method:

  1. To begin, prepare one of your pumpkins for roasting by slicing in half and scooping out the middle. Roughly slice each half into around 6-8 pieces and then place into a roasting dish along with some roughly chopped onions and garlic cloves. Drizzle with olive oil and toss until coated.

  2. Season with salt, pepper, thyme, cinnamon, nutmeg and chilli flakes and toss again. Bake in the oven at 180c for 25 minutes until soft.

  3. While the pumpkin is roasting, prepare the other pumpkin as if you were carving it for Halloween. Cut off a lid and then scoop out the seeds and fibres on the inside before washing clean.

  4. Add the giant cous cous into a saucepan along with the water and vegetable stock and bring to the boil cooking for 10-15 minutes until tender.

  5. Chop the roasted pumpkin into rough chunks, slice the roasted onions and your piquante peppers. You can also prepare the coriander by finely chopping the leaves and stalks

  6. Drain the cous cous and then pour into a bowl. Season with salt, pepper, oregano and nutmeg along with the juice of ½ a lime. Stir through until well combined and then add in the vegetables. Mix together, taste and then add any additional seasoning you require.

  7. Generously fill your carved pumpkin and enjoy!

What a tasty way to jump into Spooky Season!

Why not give this week's Harry Potter recipe a go and let me know what you think? Follow me on Instagram and share your pictures with the hashtag #MyHarryPotterKitchen - I'd love to see them!

I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!

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