Pumpkin Couscous Salad


    The trick to a good couscous salad is getting the flavour into couscous. That is the focus of this recipe with only a few other ingredients like roast pumpkin.


    Victoria, Australia
    9 people made this

    Serves: 4 

    • 1/2 pumpkin
    • 1 tablespoon olive oil
    • sea salt, to taste
    • 1 1/2 cups vegetable stock
    • 1/2 teaspoon cumin
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon ground ginger
    • pinch ground cloves
    • pinch allspice
    • pinch ground coriander
    • 1 cup couscous
    • 2 stalks fresh coriander, leaves removed
    • 2 spring onions, sliced

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Skin and seed the pumpkin then dice. Place the pumpkin on a baking tray and drizzle with the olive oil and sprinkle with salt. Roast in a preheated oven at 200 degrees C for 15 minutes.
    2. While the pumpkin is cooking, in a medium saucepan add the vegetable stock and spices then slowly bring to a simmer.
    3. Take off the heat, stir in the couscous then leave with a lid on.
    4. Combine the couscous, roasted pumpkin, coriander leaves and spring onions. Serve immediately hot, to chill for at least 1 hour to serve cold.

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