Family Pearl Couscous Bake with Chicken, Pumpkin and Thyme Ricotta Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Roast for 20 minutes, until tender with golden edges.

2. 2

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, 1/2 teaspoon salt, and a little black pepper. Cook for 5 to 6 minutes, stirring, until the chicken is no longer pink and lightly golden. Transfer to a plate.

3. 3

   In the same skillet, add the onion and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more. Add the dry pearl couscous and stir for 1 minute so it is well coated in the pan juices.

4. 4

   Pour in the chicken broth, add the remaining salt, and bring to a gentle boil. Cook for 8 minutes over medium heat, stirring occasionally, until the couscous is almost tender and there is still a little liquid left. Add the spinach and stir for 1 minute until wilted.

5. 5

   Turn off the heat and add the cooked chicken, roasted pumpkin, and lemon zest. Mix gently so everything is evenly distributed. Taste and adjust salt and pepper if needed.

6. 6

   In a bowl, mix the ricotta, egg, fresh thyme, and half of the Parmesan until you have a thick cream.

7. 7

   Transfer the couscous, chicken, and vegetable mixture to a baking dish about 33 x 23 cm / 13 x 9 in. Spoon the ricotta mixture over the top and spread it lightly. Sprinkle the mozzarella and the remaining Parmesan evenly over everything.

8. 8

   Bake at 200 °C / 400 °F for 20 minutes, until the top is bubbling and golden. Let it rest for 5 minutes before serving so it sets slightly.