Pumpkin Couscous Salad

If you’re looking for a vibrant, healthy, and flavorful dish, this Pumpkin Couscous Salad is a must-try! Packed with roasted pumpkin, fluffy couscous, fresh herbs, and a zesty dressing, it’s perfect as a light lunch, side dish, or meal prep option.


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Ingredients

For the Salad:

2 cups pumpkin, peeled and diced

1 cup couscous

1 cup boiling water or vegetable broth

2 tbsp olive oil

½ tsp ground cumin

½ tsp ground cinnamon

½ tsp paprika

Salt and pepper, to taste

½ cup cherry tomatoes, halved

¼ cup red onion, finely chopped

¼ cup dried cranberries (or raisins)

¼ cup toasted almonds (or pine nuts)

¼ cup feta cheese, crumbled (optional)

¼ cup fresh parsley, chopped

2 tbsp fresh mint, chopped


For the Dressing:

3 tbsp olive oil

1 tbsp lemon juice

1 tsp honey (or maple syrup for vegan)

1 tsp Dijon mustard

½ tsp ground cumin

Salt and pepper, to taste



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Instructions

Step 1: Roast the Pumpkin

1. Preheat the oven to 200°C (400°F).


2. Place the diced pumpkin on a baking tray, drizzle with olive oil, and sprinkle with cumin, cinnamon, paprika, salt, and pepper.


3. Toss to coat evenly, then roast for 20-25 minutes, or until tender and slightly caramelized.



Step 2: Prepare the Couscous

1. In a heatproof bowl, add couscous and pour over the boiling water or vegetable broth.


2. Cover and let it sit for 5 minutes, then fluff with a fork.



Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, cumin, salt, and pepper until well combined.



Step 4: Assemble the Salad

1. In a large bowl, combine the cooked couscous, roasted pumpkin, cherry tomatoes, red onion, dried cranberries, and toasted almonds.


2. Pour the dressing over the salad and toss gently.


3. Add feta cheese (if using), parsley, and mint.



Step 5: Serve & Enjoy

Serve warm or chilled.

Store leftovers in an airtight container in the fridge for up to 3 days.



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Tips & Variations

✔ Make it Vegan: Skip the feta or use plant-based cheese.
✔ Add Protein: Toss in chickpeas, grilled chicken, or tofu.
✔ Nut-Free Option: Swap almonds for sunflower seeds.
✔ Spice it Up: Add a pinch of chili flakes for heat.

This Pumpkin Couscous Salad is a fantastic blend of sweet, savory, and tangy flavors, making it a perfect dish for any season. Enjoy!