Who doesn’t love the vivid yellow and deep red colors of autumn? As summer draws to a close, the trees start shedding their leaves and turning golden and amber, so does our taste change. Root vegetables and pumpkins become the protagonists of our tables and comfort dishes characterize all that is beautiful about the season.
If after a mesmerizing walk in the park you are looking for a cozy autumn supper that combines the beautiful colors of the season, then you will love this Martino Couscous pie with pumpkin and smoked bacon. It will bring the spicy smells and strong flavors in your table. It makes the perfect appetizer or a delightful side dish to combine with a warm bean stew.
Recipe by “La cucina di Lice”
Here is how to prepare this delicious pie with pumpkin and bacon.
Preparation: 15 minutes
Cooking: 10 minutes
- 150 ml of water
- 1 teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- 150 grams of Martino Chickpea Couscous
- 1 Small onion
- 80 grams of smoked bacon
- 200 grams of pumpkin
- 100 grams of Gouda cheese
- Extra virgin olive oil as needed
Prepare the Pumpkin:
Cut the pumpkin in half and discard the stringy insides.
Peel and cut it into chunks.
Place in a saucepan and cover with water.
Bring to a boil and cook until the pumpkin chunks are tender.
When ready, drain well and leave aside.
Hydrate the Martino Chickpea Couscous:
In a medium, heavy-bottomed saucepan over medium heat, add 150 ml of water, one teaspoon of salt and one tablespoon extra virgin olive oil. Bring to a simmer.
When the water is simmering, remove from the heat and sprinkle 150g of Martino Chickpea Couscous. Make sure to distribute the couscous evenly and leave it aside for 4-5 minutes until all the water is completely absorbed.
Now the couscous should be fully hydrated. Fluff it with a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.
Prepare the pie:
Place a saucepan over medium heat, pour a little extra virgin olive oil and toss the finely sliced onion. Cook until the onion obtains a golden color and then add 80 grams of diced bacon. Cook stirring frequently until the bacon fat has melted and the onions are caramelized.
When ready, add the boiled pumpkin chunks and mix well with the other ingredients. Pour the chickpea couscous into the pan and let it absorb all the mouthwatering flavors. Make sure to stir gently so that the ingredients mix well with each other.
Finally, add the diced Gouda cheese and let it soften for a few minutes before turning off the heat.
To create an elegant pie you will need a pastry ring. Place it in the middle of a plate and spread the pumpkin and couscous mixture inside. Make sure to press and level everything with the help of a spoon. Remove gently the pastry ring and your chickpea couscous pie with pumpkin and bacon is ready.
Make sure to serve immediately while it is still warm and the Gouda cheese still melted!
You can decorate your Martino Couscous pie with thyme, rosemary or even fresh parsley and basil. It is up to you.
When we think of fall we think of warm hearty, comforting food, like pies, stews, ragout and soups. The kind of food that is filling, healthy and energizing. Vegetables like pumpkins, potatoes, carrots, zucchinis, sweet potatoes, beetroots are the perfect fall food, and they have all the necessary health benefits and more. That is why, this Martino Chickpea Couscous pie with pumpkin and smoked bacon is a perfect dish to welcome this beautiful season!
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Fall calls for photos of colorful falling leaves, spice lattes, mesmerizing walks, and relaxing evenings with the sound of the rain. In one of those evenings, prepare a dish that goes with the season: let the couscous absorb the flavor of the smoked bacon and prepare for absolute indulgence with the sweetness of the pumpkin and the melting Gouda.
We love evenings like these! What is your favorite thing about fall? Leave a comment to tell us.