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“This recipe was inspired by Dorothy Parks' amazing Pumpkin and Tomato Bake (#13120). I added the couscous and salsa one day after making her dish because I had some left over but wanted something slightly different for lunch.”

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. Remove any seeds from the pumpkin, peel it and dice into one inch cubes.
  3. Cook in boiling salted water for about 5 minutes.
  4. Heat 2 tablespoons of the oil in a large frypan.
  5. Brown the onion slowly, then add the pumpkin and fry gently for about three minutes.
  6. Place the pumpkin in a large but shallow baking dish.
  7. Heat the remaining oil and then add the tomatoes, garlic and herbs to the pan.
  8. Season well with salt, lots of freshly ground black pepper and the chilli powder.
  9. Cook gently, just until the tomatoes start to collapse.
  10. Place the tomatoes in the casserole dish and then bake the dish for 15-20 minutes, until the casserole is heated through and the pumpkin is nice and soft.
  11. Take out of the oven and add in the couscous, water, salsa and butter.
  12. Cover and leave for 10 minutes, or until the water is absorbed and the couscous is cooked.

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