The onion and bell pepper soften in olive oil first, then the pumpkin puree and half and half go in together and warm through into a sauce that is creamy and faintly sweet. The couscous cooks separately in water and is added to the skillet, absorbing the pumpkin sauce rather than sitting under it. Parmigiano Reggiano and parsley finish the bowl, the cheese adding saltiness and depth, the parsley adding brightness that the rich orange sauce needs.

Pearl couscous is the right shape here because its size and chew give the dish substance that regular couscous would not. This works as a side dish alongside simply cooked chicken or pork, or as a light vegetarian main on its own. Two portions, one skillet, twenty-five minutes from start to table.

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Key Ingredients in This Recipe

Key ingredients to make Pumpkin Pepper Pearl Couscous

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Pearl couscous
Onion
Orange bell pepper
Pumpkin puree – store-bought or home-made.
Half and half
Parsley
Parmigiano Reggiano cheese

How to Make Pumpkin Pepper Pearl Couscous

Step 1 – Bring water to a boil and cook the couscous according to direction on the packaging. Read about cooking various types of couscous here.

Step 2 – Heat the olive oil in a skillet and cook the onion and bell pepper until slightly softened. This is called sweat the onion and bell pepper.

Step 3 – Add the pumpkin puree and the half and half. Mix and warm.
Step 4 – Drain the couscous and add to the skillet. Season with salt and pepper.
Step 5 -Mix everything together and sprinkle with parsley and grated cheese.

Another way to work pumpkin puree in an easy recipe is in combination with an Italian contrasting colored pasta, like this Zebra Pasta.

_{Updated 11.21.25}

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