Harissa roasted Pumpkin and Bulgur Wheat salad

Diwali means time for indulgence ! Indulge in shopping, celebrations and feasting . Through out the year I keep an eye on my weight and count calories but Diwali is that time when I can not think  of depriving myself but lavishly binge on those delightful delicacies.

Now that festive season is over and Mithai boxes are empty, time reminds me that I have to detox my body and surely go on a long break from sugary and oily indulgence. So once again healthy eating falls in a place for everyone  in the family. Started detox by drinking lots of water, gone on fruits, vegetable and protein packed meals.

After having rich and calorie laden foods, light and nutritious meals works wonder on our tummy and body. So here I am with one of our favourite Pumpkin dish, Packed with lots of fresh herbs, full of flavours , A delicious autumnal dish that is ideal as a lunch.

Do you remember, in my this Low fat Pumpkin Falafel post I told you about how much I enjoyed myself at the PYO farm and how many winter squash and pumpkins I grabbed and brought them home. I still had couple of small pumpkins with me, so I rightly used them in this dish. It is said that the smaller the pumpkin the more flavoursome it will be !

Notes :-
If you don't want to roast the pumpkin, peel and cut into small cubes and then roast it in the oven.

Recipe adapted from here.

You will need :-

  • 2 small pumpkin
  • 2 tbsp. olive oil
  • 2 tbsp. Harrisa Paste 
  • 150 g Bulgur wheat rinsed and soaked for half an hour ( I used esmer kalin bulgur wheat which are dark brown in colour )
  • 150 ml vegetable stock
  • 1 small onion
  • 1-2 garlic clove
  • 2 tbsp. gojji berries
  • 3-4 tbsp chopped parsley 
  • 3-4 tbsp chopped chives
  • 50 g goats cheese  

Method :-
Pre heat oven to gas mark 6, 200C or 180F.
Slice and remove top quarter off the pumpkin and remove seeds from it.
Place the pumpkins on a baking tray, mix one tbsp. of Harrisa paste with 1 tsp. olive oil and mix it.
Brush the inside of Pumpkins with harrisa paste mixture.
Bake pumpkins in the oven for 30-35 minutes.
Meanwhile add bulger wheat in a saucepan along with vegetable stock, gojji berries and cook till tender. keep covered with lid.
Heat remaining oil in a pan, saute onion and garlic for few minutes and add harrisa paste, mix and turn off the heat.
Stir the onion mixture, herbs and goat cheese into cooked bulgur wheat, season well.
Remove the pumpkins from the oven, reduce the oven gas mark to 4, 180C and 160F.
Spoon the mixture into the pumpkin, return to the oven for further 15-20 minutes or until golden.
Serve warm.
Enjoy !

Thank you for stopping by and reading this post ! We hope to see you again soon :)


  1. Oh goodness. This is just gorgeous. And it is true that the smaller pumpkins do have more flavour. Another treat about fresh pumpkin is harvesting the seeds and roasted them up for a healthy treat. I wish my photos of my food turned out as well as yours. Hugs and hope all is well. xo

    1. Thank you so much Lisa for your heartwarming words. Next time surely roast these seeds as well :) Hugs xo

  2. These look so Yummy and I love how they are served in pumpkins. Such a lovely idea!

  3. This has me a bit sad summer is almost over. But looking forward to fall and recipes like this!

  4. That looks like such a cute pumpkin! These look like such wonderful dinner serving sized too! I am loving the flavours in the bulgur - I always eat my bulgur the same way and it's time for a change! :)

  5. Oh, gosh, yes! I can dig right into that. Love Harrisa Paste and Bulgur wheat so I am very glad your recipe is taking advantage of them.


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