Pumpkin-CousCous Casserole
So today I was experimental in my cooking, and it worked out! This is super-simple, only takes about an hour from opening your first can until pulling it out of the oven. The only thing is that you must love pumpkin, because it's by far the overwhelming ingredient. If anybody tries this & figures out a better spice combo, please let me know. Enjoy!
Ingredients:
1 29oz can pumpkin
1.5 cups applesauce (i just used 3 of the single-serving cups rather than buy a jar, but i think that's about how many cups i used total)
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup walnut pieces
1/4 cup raw sugar crystals (maybe try blackstrap molasses or a syrup instead if you want a different flavor)
1 package plain couscous (as well as its required 1 tablespoon oil and 2 cups water)
As per the package directions, prepare the couscous. While the couscous is setting, combine the rest of your ingredients into a large mixing bowl. Once the couscous is ready, mix well into the pumpkin mixture. Transfer your pumpkin/couscous mixture into a 9x13 (or so) pyrex lasagna dish and bake at 375 for 20-25 minutes. (It firms a little as it cools off.)
Ingredients:
1 29oz can pumpkin
1.5 cups applesauce (i just used 3 of the single-serving cups rather than buy a jar, but i think that's about how many cups i used total)
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup walnut pieces
1/4 cup raw sugar crystals (maybe try blackstrap molasses or a syrup instead if you want a different flavor)
1 package plain couscous (as well as its required 1 tablespoon oil and 2 cups water)
As per the package directions, prepare the couscous. While the couscous is setting, combine the rest of your ingredients into a large mixing bowl. Once the couscous is ready, mix well into the pumpkin mixture. Transfer your pumpkin/couscous mixture into a 9x13 (or so) pyrex lasagna dish and bake at 375 for 20-25 minutes. (It firms a little as it cools off.)