Pumpkin Couscous


  • 3/4 cup pumpkin puree
  • 1 cup apple cider
  • 1 tablespoons olive oil
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 1 cinnamon stick
  • 1 cup couscous
  • 1/2 cup pecans, toasted
  • 1/2 cup golden raisins


  1. Combine cider, cinnamon stick and olive oil a small saucepan and bring to a boil.
  2. Discard cinnamon stick and pour cider over dry couscous in a bowl. Cover the bowl and let sit for 5-10 minutes.
  3. Fluff with a fork and stir in pumpkin, spices, pecans and raisins. Serve a la mode if desired (tastes great with a scoop of Stonyfield Farms Vanilla Chai ice cream).

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