Who said pumpkin is only for pies and Halloween? We love the mature orange color of pumpkins that can brighten up any home decoration. But when we need a great Sunday breakfast during the holiday season, can we count on pumpkin? Of course yes! Let’s see how.
Today, we bring you a delicious pancake recipe with red lentils couscous and pumpkin that will bring festivities to your home right from the morning meal. The red lentils couscous has the needed amount of proteins to jumpstart the day, while the pumpkin full with vitamins and antioxidants will keep you safe from the season’s colds!
Get ready to enjoy a family breakfast with all the autumn’s colors and tastes. Bring your couscous, your pumpkin, and some parmesan cheese and get ready for a lovely fall breakfast.
Here is how to prepare these lovely Red Lentils Couscous and Pumpkin Fritters:
- Preparation: 15 minutes
- Cooking: 30 minutes
- Portions: serves 4 people
Recipe by Simona Novarini
- 80 ml of water
- 1/2 teaspoon of salt
- 80 grams of Martino Red Lentils Couscous
- 300 grams of pumpkin already cleaned
- 1 egg
- 1 teaspoon of dried rosemary
- 5 tablespoons of breadcrumbs
- 4 tablespoons of grated Parmigiano Reggiano
- Extra virgin olive oil as much as needed
Prepare the pumpkin puree
To begin, wash the pumpkin thoroughly and cut it into large pieces. Next, place it into the oven for 20 minutes at 200°C. Bake it until it becomes soft and obtains a velvet-like texture.
When ready take it off the oven and place the baked pieces into a large mixing bowl. Add a pinch of salt and mash the pumpkin into a puree.
Hydrate the couscous
In a non-stick pan pour 80ml of water, add a pinch of salt and bring everything to a simmer. When simmering turn off the heat and pour 80 grams of Martino Red Lentils Couscous.
Make sure to cover the pan with a lid and let it sit for 4-5 minutes until the couscous has absorbed all the water and has become fluffy.
When ready, season with extra virgin olive oil and fluff the couscous with the help of a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light texture.
Preparing the pumpkin couscous mixture
Bring the bowl with the pumpkin puree. Pour inside the hydrated couscous, one egg (white and yolk), rosemary, 4 tablespoons of breadcrumbs and 4 tablespoons of grated Parmigiano Reggiano. Mix everything well until the mixture is homogeneous.
Frying the fritters
In a non-stick pan add a little extra virgin olive oil and let it heat. When the pan and the oil is hot use a spoon to pour inside the couscous pumpkin mixture and spread it out to create a delicious velvety pancake! Make sure to fry both sides of the fritter evenly. You will know they are ready when they have obtained a brownish color. When ready set aside and continue with the next fritter.
Serve warm and enjoy the fritters with your favorite salty and sweet toppings. If you are into mixing sweet with salty drizzle some honey and sprinkle some grounded cinnamon. If you want to keep it salty just lay a slice of cheddar cheese and let it melt on top of your couscous fritter. Add nuts, kinds of butter, syrups or even fruits. You decide!
After all, you can bring everything on the table and let everyone try out all sorts of toppings for their couscous and pumpkin fritter. Enjoy this mesmerizing breakfast that is ready to make in just 15 minutes and don’t forget to subscribe to the newsletter to receive all the delicious and healthy Martino’s recipes directly in your inbox!
This holiday season, bring your family together from the first hours of the day. Make a dozen couscous fritters and let them experiment with different toppings and flavors. This recipe is healthy, easy to make and the little ones will love it! We are sure you will have a great time and a delicious experience. Give it a try and leave us a comment to share with us all the crazy combination you made!