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Autumn couscous with mushrooms, pumpkin, leeks, brussels sprouts and spicy Gorgonzola PDO


  • 200 g spicy Gorgonzola PDO
  • 280 g couscous
  • 350 g king trumpet mushrooms
  • 200 g clean pumpkin
  • 1 leek
  • 200 g brussels sprouts
  • Evo oil
  • Salt
  • Pepper
  • 1 glass of vegetable stock
  • Parsley


  1. Clean the vegetables and slice the leek, dice the mushrooms and pumpkin and cut the cabbage in half.
  2. Cut the spicy Gorgonzola PDO in cubes and set aside.
  3. Pour the couscous into a bowl, add a pinch of salt and a drizzle of evo oil.
  4. Stir and cover with hot water.
  5. Cover with cling film and let it rest until the water is completely absorbed.
  6. Fluff the cooked couscous with a fork and set aside.
  7. Heat a tablespoon of evo oil in a saucepan, add the leek and fry lightly.
  8. Add all the vegetables and simmer for a few minutes, stirring well.
  9. Add the glass of stock and leave to cook until the vegetables are cooked.
  10. Season with salt and pepper.
  11. Remove from the heat and add the couscous to the casserole.
  12. Stir well and add the chopped parsley.
  13. Serve the couscous garnishing each dish with spicy Gorgonzola PDO and a drizzle of evo oil.