Roasted Pumpkin Couscous Salad
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.
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
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 >
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.
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