Bacon & Butternut Couscous Risotto


Bacon & Butternut Couscous Risotto

Bacon & Butternut Couscous Risotto

Serves 4

50g butter, chopped

1 bunch sage, leaves picked

1kg Japanese pumpkin, cut into wedges

¼ cup maple syrup

2 tbsp olive oil

8 rashers bacon

2 litres chicken stock

1 brown onion, finely chopped

2 garlic cloves, crushed

2 cups pearl (Israeli) couscous

½ cup pecorino, finely grated


1 Preheat oven to 200°C. Heat a frying pan over high heat. Add butter and sage and cook for 3-4 minutes, or until sage is crisp and butter just browns. Set aside.

2 Place pumpkin on a baking tray lined with nonstick baking paper. Brush pumpkin with 2 tablespoons maple syrup and drizzle with half the oil. Roast for 20 minutes.

3 Brush bacon with remaining syrup and add to the baking tray. Roast for an additional 10 minutes, or until bacon is golden. Set aside and keep warm.

4 Place stock in a saucepan over medium heat; bring to a simmer. Add remaining oil to another saucepan over medium heat. Add onion and garlic; cook for 5 minutes, or until soft.

5 Add couscous, and cook, stirring, for 1-2 minutes. Gradually add stock, 1 cup at a time, stirring continuously for 10-15 minutes, or until couscous absorbs stock and is tender. Season with sea salt and freshly ground pepper.

6 Spoon into serving bowls; top with pumpkin and bacon. Drizzle with burnt butter and sage leaves. Serve with pecorino.


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