Pumpkin Couscous Salad

    30 minutes

    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
    30 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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    This salad is so yum however I had picked some fresh beetroot from the veggie patch so roasted that alongside the pumpkin which gave the salad an extra element of sweet to contrast with the spices and it worked so nicely... it really made the dish!  -  06 Jan 2018