Autumn couscous pie.

DI Chiara Maci | 11 Dec 2017 | IN COLLABORAZIONE CON BIA Cous Cous Italia


Just for a change, not the usual couscous.

Couscous pie with autumn vegetables, pumpkin cream soup, parmigiano reggiano and white sauce.



300g cous cous BIA

3 broccoli


Chilli pepper

1 onion



2 slices of Mantovana pumpkin

Oil evo

For the white sauce:

250ml fresh whole milk

25g butter

25g flour




Parmigiano Reggiano


– Peel the pumpkin, take the seeds off, cut it and wash it. Brown the onion into a saucepan with oil evo and join the pumpkin afterwards.

– Cover it and cook until  shattered. Mix everything with the hand blender.

– Bring abundant slightly salted water to boil and cook broccoli (cleaned and washed) for 5 minutes.

– Drain and stir-fry them into a pan with a little oil evo, chilli pepper and a little garlic clove.

– Prepare the white sauce melting butter in a pan over low heat, add the sifted flour and gradually pour in the hot milk.

– Go on stirring until thick.

– Season with a pinch of salt and some nutmeg.

– Drop the couscous into the hot water (normally twice the weight). Cover with a lid and let it steam for a few minutes.

– Mix couscous with the white sauce, the sautéed broccoli, pumpkin soup and a little cheese into a bowl.

– Dust with parmigiano, put into the oven and cook for 15-20 minutes at 180c.

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