Pumpkin Couscous Salad

Pumpkin Couscous Salad


3 people made this

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.

ApplePie Victoria, Australia

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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- Rated on - 27 Apr 2015

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