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    Home » Recipes » Vibrant Pumpkin Couscous Salad

    Vibrant Pumpkin Couscous Salad

    Oct 24, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 2 Comments

    8 shares
    Jump to Recipe >
    Roasted Pumpkin Couscous Salad Recipe Pin

    It's winter squash season and I won't apologise for bringing you another creation in the image of gourd. 🎃👀

    This time round it's a roasted pumpkin couscous salad that combines tender squash, red pepper, spices, herbs, and seeds for a vibrant side dish that's lifted by a flavourful garlic and lime dressing.

    Roasted Pumpkin Couscous Salad in Bowl

    While the veg is roasting in the oven, you can crack on with preparing the simple dressing and getting the couscous ready to mix together with the other ingredients. Toasting the couscous is optional, but a nice step that I reckon is always worth doing if you have the time.

    Looking for more vegan couscous ideas? Check out these recipes for Mediterranean couscous salad and Morrocan couscous with roasted chickpeas.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Why I love it 💚
    • Test notes 📝
    • Pumpkin 🎃
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • More ideas 💡
    • Recipe 👨‍🍳

    Why you'll love it

    • It's a great way to bring an autumnal ingredient to life
    • You can enjoy this as a side dish or a filling meal on its own
    • You can easily include other roasted veg in addition to the pumpkin
    • Like pasta, couscous is a handy store-cupboard ingredient with a long shelf life
    Couscous Salad with Pumpkin and Red Pepper

    Recipe testing notes

    • Pumpkin skin: I wouldn't bother peeling your pumpkin unless the skin seems particularly thick or tough (you could also just roast the pieces for slightly longer to ensure it's tender).
    • Toasting the couscous: This step will give the couscous an added nutty flavour, however it's optional and completely up to you.
    • Pan with lid: If toasting the couscous, it's handy to make sure there's a tight-fitting lid for your pan (to then steam the couscous in this later).

    Which type of pumpkin should I use?

    You can make this couscous with virtually any edible pumpkin or winter squash. Depending on the thickness of the skin, you may or may not want to leave this on for roasting.

    If you're trying to use up the innards from a carving pumpkin, you're probably better turning it into something like Halloween pumpkin soup.

    See also this creamy pumpkin and sweet potato soup. 👇

    Creamy Vegan Pumpkin Soup Pictured with Ingredients

    What you'll need

    To make the pumpkin couscous, you'll need:

    • Dried couscous (either regular or wholewheat)
    • Pumpkin and red pepper to roast together in the oven
    • Cumin and mixed spice to add a subtle flavour
    • Garlic and lime to create a dressing with the olive oil
    • Fragrant herbs in the form of coriander and spring onions
    • Pumpkin seeds as a nice final touch of texture
    List of Ingredients to Make Pumpkin Couscous Salad

    How to make pumpkin couscous salad

    Preheat the oven to 180°C (360°F).

    Drizzle 1 tablespoon of oil over a baking sheet and add the diced pumpkin and red pepper pieces.

    Sprinkle over the cumin, mixed spice, and a little salt and pepper.

    Recipe Process Shot – Diced Pumpkin and Red Pepper on Roasting Tray

    Toss to coat and roast in the oven for 20-25 mins until the pumpkin is golden and tender, shaking the pan once or twice during cooking.

    Recipe Process Shot – Roasted Pumpkin and Red Pepper Pieces

    Meanwhile, grate around ½ of the lime zest and add this to a small bowl along with the minced garlic. Add 2 tablespoons of olive oil and 2 tablespoons of lime juice and combine (you can add extra juice to taste later on).

    Season with a little salt and pepper and set aside.

    Recipe Process Shot – Lime Zest and Minced Garlic in Lime Juice

    Heat a pan over low-medium heat and add the dried couscous. Toast gently for 4-5 minutes or until starting to turn golden, stirring often.

    Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).

    Recipe Process Shot – Dry-Toasting Couscous in Pan

    Once the couscous is toasted, turn off the heat and wait until your pumpkin is done. After 20-25 minutes in the oven, it should be soft and golden. Remove and allow to cool slightly.

    To the couscous pan, add the boiled water or vegan stock.

    Stir quickly, cover with a lid, and leave to steam for 5 minutes or until soft (it may take slightly longer depending on the variety).

    Recipe Process Shot – Adding Liquid to Couscous

    Once the couscous is soft, fluff it up with a fork. Stir in the roasted pumpkin and red pepper, spring onions, coriander, and pumpkin seeds.

    Recipe Process Shot – Combining All Couscous Salad Ingredients in Pan

    Add the garlic and lime dressing and mix everything together well.

    Adjust to taste, adding any extra salt, pepper, or lime juice, and serve.

    Recipe Process Shot – Mixing Couscous Salad with Pumpkin and Other Ingredients

    Serving suggestions

    This pumpkin couscous makes for a delicious side dish along with the likes of grilled tempeh or grilled tofu skewers.

    Serve with toppings such as coriander leaves, super seed mix, extra pumpkin seeds, roasted lentils, cashew lime crema, or cashew parmesan. Other ideas for toppings include chilli, pomegranate seeds, raisins, or harissa paste (just like in this harissa aubergine couscous).

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    Recipe FAQ

    Is this recipe gluten-free?

    Couscous is made from wheat and therefore not gluten-free, but you could try a version of this dish with GF grains such as quinoa or millet (follow package instructions as cooking time and liquid ratio will vary).

    How long will it keep in the fridge?

    Once cool, refrigerate the couscous in an airtight container for up to four days.

    Can I freeze it?

    Once cool, you can freeze the pumpkin couscous for up to six months.

    Variations and tips for roasted pumpkin couscous

    • Other veg: Ingredients such as aubergine, courgette, or red onion would all make nice additions to the roasting tray.
    • Other herbs: Basil, parsley, and chives – or a combination of these – would also work well.
    • Pan vs. bowl: If you want to skip the step of toasting the couscous, you could simply use a heat-proof bowl with a lid or cling film (plastic wrap) to steam it before combining with the other ingredients.
    Roasted Pumpkin Couscous Salad with Chopped Coriander

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

    • Halloween Pumpkin Soup with Carved Pumpkin
      Halloween Pumpkin Soup (Using Carving Leftovers)
    • Mushroom Couscous Recipe Feature
      Mushroom Couscous with Tarragon and Fennel
    • Spinach Couscous Feature
      Spinach Couscous with Lemon and Garlic
    • Vegan Butternut Squash Feature
      Vegan Butternut Squash Risotto (Creamy + Delicious)

    You can also check out my full list of vegan side dishes.

    Full recipe

    Roasted Pumpkin Couscous Salad in Bowl

    Roasted Pumpkin Couscous Salad

    The Pesky Vegan
    This roasted pumpkin couscous salad combines tender squash, red pepper, spices, herbs, and seeds for a vibrant side dish that's lifted by a flavourful garlic and lime dressing.
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course, Side Dish
    Cuisine Vegan
    Servings 4
    Calories 329 kcal

    Ingredients
     

    • 3 tablespoons extra-virgin olive oil (divided)
    • 1 lb (450 g) pumpkin, diced into ½ inch pieces (with or without skin on depending on thickness – see notes)
    • 1 red bell pepper, diced
    • 1 teaspoon ground cumin
    • 1 teaspoon mixed spice
    • 2 small cloves garlic, finely chopped
    • 1 lime
    • 1 cup (180 g) dried couscous (see notes for ratio info)
    • 1 cup (240 ml) kettle-hot water or vegan stock
    • 2 spring onions, sliced
    • Small handful fresh coriander
    • ¼ cup (30 g) pumpkin seeds (a.k.a. pepitas)
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 180°C (360°F).
    • Drizzle 1 tablespoon of oil over a baking sheet and add the diced pumpkin and red pepper pieces. Sprinkle over the cumin, mixed spice, and a little salt and pepper. Toss to coat and roast in the oven for 20-25 mins until the pumpkin is golden and tender, shaking the pan once or twice during cooking.
    • Meanwhile, grate around ½ of the lime zest and add this to a small bowl along with the minced garlic. Add 2 tablespoons of olive oil and 2 tablespoons of lime juice and combine (you can add extra juice to taste later on). Season with a little salt and pepper and set aside.
    • Heat a pan over low-medium heat and add the dried couscous. Toast gently for 4-5 minutes or until starting to turn golden, stirring often.
      Note: It helps if the pan has a tight-fitting lid for later (see recipe notes for alternative).
    • Once the couscous is toasted, turn off the heat and wait until your pumpkin is done. After 20-25 minutes in the oven, it should be soft and golden. Remove and allow to cool slightly.
    • To the couscous pan, add the boiled water or vegan stock. Stir quickly, cover with a lid, and leave to steam for 5 minutes or until soft (it may take slightly longer depending on the variety).
    • Once the couscous is soft, fluff it up with a fork. Stir in the roasted pumpkin and red pepper, spring onions, coriander, and pumpkin seeds. Add the garlic and lime dressing and mix everything together well.
    • Adjust to taste, adding any extra salt, pepper, or lime juice. Serve with toppings such as coriander leaves, super seed mix, or extra pumpkin seeds.
      🌱 Serving suggestions >
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Pumpkin skin: I tend to leave this on, but you may need to increase the cooking time slightly if the skin on yours seems particularly thick or tough (or trim away the skin before dicing).
    Pumpkin seeds: The ingredients above include separate pumpkin seeds, but you can also include those from your pumpkin to roast in the oven.
    Liquid ratio: You'll want to use a jug or measuring cup to measure equal volume amounts of dried couscous and kettle-hot water. See my recipe for vegan couscous salad for more detailed info.
    Pan vs. bowl: If you want to skip the step of toasting the couscous, you could simply use a heat-proof bowl with a lid or cling film (plastic wrap) to steam it.
    Gluten-free: Couscous is not gluten-free, but you could try a version of this dish with GF grains such as quinoa or millet (follow package instructions as cooking time and liquid ratio will vary).
    Storage: Store in the fridge for up to four days or freezer for up to six months.
    See recipe testing notes and recipe FAQ sections for more info.
     
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 329kcalCarbohydrates: 46gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 160mgPotassium: 624mgFiber: 4gSugar: 5gVitamin A: 10915IUVitamin C: 56mgCalcium: 63mgIron: 3mg
    Nutrition Facts
    Roasted Pumpkin Couscous Salad
    Amount Per Serving
    Calories 329 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Trans Fat 0.003g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 8g
    Sodium 160mg7%
    Potassium 624mg18%
    Carbohydrates 46g15%
    Fiber 4g17%
    Sugar 5g6%
    Protein 9g18%
    Vitamin A 10915IU218%
    Vitamin C 56mg68%
    Calcium 63mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword couscous salad with pumpkin, vegan couscous recipe, winter squash recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Maria

      October 24, 2023 at 12:13 pm

      Thank you for this very timely recipe. I feel so sad at this time of the year about the numerous perfectly edible and potentially delicious pumpkins that are wasted wherever Halloween is celebrated. It doesn't seem to occur to a lot of people that they could make lovely dishes from the flesh and seeds that they scoop out.

      Reply
      • The Pesky Vegan

        October 30, 2023 at 10:48 pm

        I agree it can feel frustrating to see potential food go to waste – I'll continue to try and do my bit to spread the word at this time of year!

        Reply

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