Kidspot Kitchen

Kidspot Kitchen

Cheese, pumpkin and couscous bites recipe

Looking for an easy snack or lunch box filler? These cheese, pumpkin and couscous bites are for you! Filled with delicious roasted pumpkin, cheese and couscous, these yummy little bites are perfect for the kids and adults, too!

Serving Size:

Makes 25

Category:

Ingredients:

  • 500 g pumpkin
  • 1 tbs olive oil
  • 1 pinch salt and pepper
  • 25 g butter
  • 1 clove garlic (crushed)
  • 1 shallots (thinly sliced)
  • 1 cup couscous (uncooked)
  • 1/2 cup parmesan cheese (finely grated)
  • 1/2 cup tasty cheese (finely grated)

Method:

Preheat oven to 200C (180C fan-forced) and chop the pumpkin into 2-3cm cubes. Place it onto a baking tray and drizzle with the olive oil and add a pinch of salt and pepper. Cook in the oven for 25-30 minutes or until the pumpkin is roasted and cooked through when tested with a skewer.

Place the butter, crushed garlic and shallot into a medium saucepan and cook over a medium heat for 2-3 minutes until the butter has melted. Remove the saucepan from the stove and add the roasted pumpkin to the saucepan and use a stick blender to puree the ingredients until smooth.

Place the saucepan with the pumpkin puree back onto the stove and add 3/4 cup of water and stir through. Warm the ingredients over a medium heat for 2 minutes before turning off the stove and adding the couscous. Stir the couscous through the pumpkin mixture and cover the saucepan with a lid and leave for 4 minutes.

Stir 3/4 of the cheese through the pumpkin and couscous mixture (don’t worry it will be quite stiff) and place it into a 20cm square baking tin that has been lined with baking paper. Flatten the mixture with the back of a spoon. Sprinkle the remaining cheese over the top and cook for 20-25 minutes or until golden brown around the edges.

After removing from the oven, let the slice cool in the tin before cutting into small pieces to serve.

Notes:

  • These can be enjoyed as a quick snack, or even popped into the lunch box for recess or lunch.
  • Store in the fridge for heating up whenever you need it.
  • This recipe was created by Lauren Matheson for Kidspot.

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