For many people, couscous is synonymous with summer and fresh, light dishes, but it actually goes very well with all kinds of dishes. Here is one of our first autumn recipes: baked spinach couscous with pumpkin, ham and cheese The recipe is by our Fernanda Nicotra food blogger at Giallo Zafferano.


  • 200 g couscous, ours was spinach;
  • 250 g water;
  • Salt to taste;
  • Extravirgin olive oil to taste;
  • 120 g cooked ham;
  • 90 g soft cheese ;
  • 90 g mozzarella;
  • 50 g water (for finishing);
  • 500 g pumpkin;
  • 80 g cheese (grana or parmesan);


Pour the couscous into the bowl, add the boiling water, oil and salt, stir.Cover and wait ten minutes for it to rehydrate. In the meantime, peel the pumpkin and cut it into slices.


Place the slices in a microwave-safe dish, drizzle with oil, salt lightly and cook for ten minutes at maximum temperature, if you have a crispy dish use it.


As an alternative to the microwave, use the oven and cook at 180°C until soft.

Mash the pumpkin with a fork and add 40g of Parmesan cheese.

Mash the couscous with a fork, add the grated cheese and mix. Cover an oven dish with greaseproof paper, drizzle with oil and place half of the cous cous in it, add a little taleggio or the cheese of your choice and the ham.

Cover with more couscous, level out and add some mozzarella and ham. Sprinkle with 50ml of water, cover with the mashed pumpkin and a few more pieces of cheese. Bake in the oven for 10-15 minutes, leave to brown, take out of the oven and serve while still hot.



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