Fall is in the air and there is nothing like sweet beautiful pumpkins!

What a good looking vegetable! So elegant, so flavorful!

I used the mini pumpkin to create a wonderful side dish for a great meal.

You can cook almost anything and combine the mini pumpkin as a side dish.

It's not only so beautiful, but it tastes so good! And kids love it!!

Ingredients:

10 mini pumpkins - washed and dried.

Olive oil

+Salt

+pepper

1 package of couscous

1 teaspoon vegetable base

1 1/2 cups cooked garbanzo beans

Directions:

For the pumpkins:

Cut the top part gently, take a spoon and empty the seeds.

Drizzle with olive oil, salt, and pepper. Put the top part back on.

Pour about one cup of water into the baking sheet to create a moist environment for the pumpkins. Bake in the oven at 375 F for about 15-20 minutes, until pumpkins are tender but still keep their shape.

For the couscous:

Cook the couscous according to the package instructions.

Then add to the couscous the cooked garbanzo beans and the vegetable base. Mix to combine.

Assemble:

Fill the pumpkins with the couscous mixture and bake again for about 10-15 minutes, until the pumpkins are heated through. Serve warm.

Baked Mini Pumpkin with Couscous & Garbanzo Beans