Description
This Pumpkin Sage Couscous is a warm, comforting dish perfect for fall or any time you crave a cozy side or light meal. Featuring fluffy couscous cooked in savory low-sodium vegetable broth, combined with velvety pumpkin puree and aromatic fresh sage, sautéed with garlic and onion for a flavor-packed experience. Quick to prepare and heart-healthy, this recipe is ideal for a nutritious and satisfying dish.
Ingredients
Scale
Couscous and Broth
- 1 cup couscous
- 2 cups low-sodium vegetable broth
Vegetables and Herbs
- 1 cup pumpkin puree
- 1/4 cup fresh sage, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Oils and Seasoning
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Sauté aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and minced garlic, sautéing until they become translucent and fragrant, about 3 to 5 minutes.
- Combine pumpkin and sage: Stir in the pumpkin puree and chopped fresh sage. Cook the mixture while stirring constantly for 2 to 3 minutes until fully combined and warmed through.
- Add broth and couscous: Pour in the low-sodium vegetable broth and bring it to a boil. Once boiling, add the couscous. Immediately cover the skillet and remove it from heat to allow the couscous to steam and absorb the liquid.
- Let couscous rest: Allow the couscous to sit covered for 5 minutes without lifting the lid, so it can fully absorb the broth and become fluffy.
- Fluff and season: After resting, uncover and fluff the couscous gently with a fork. Season with salt and black pepper to taste, and serve warm.
Notes
- For a nuttier flavor, toast the couscous lightly in the skillet before adding the broth.
- Use fresh pumpkin puree for the best taste, but canned pumpkin puree works just as well.
- Adjust the amount of sage depending on preference; it pairs beautifully but can be overpowering if overused.
- Serve this dish as a flavorful side to roasted meats or as a vegetarian main with a side salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of water or broth.
