Couscous and Pumpkin Salad

This couscous pumpkin salad with feta, toasted nuts, and dried fruit is a simple, flavorful dish perfect for any occasion.

Course Main Course, Salad

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 20

Servings servings

Calories 398kcal

Author Adina

Equipment

Baking sheet
Bowls

Ingredients

Couscous pumpkin salad:

1 lb pumpkin 450 g, Note 1
1 medium red onion
1 tablespoon olive oil
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 pinch of red pepper flakes
⅔ cup couscous 4.5 oz/125 g
1⅓ cups hot vegetable broth 300 ml, Note 2
¼ cup pecans chopped, or walnuts, 30 g
2 tablespoons cranberries or raisins
1 small bunch of fresh parsley or other fresh herbs, Note 3
2½ oz feta 70 g

Dressing:

3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
2 teaspoons honey
fine sea salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper.
Prepare the pumpkin and onion: Wash and dry the pumpkin (peel if using a variety other than Hokkaido). Cut it in half and remove the seeds, then chop it into small cubes. Chop the red onion into cubes and separate the layers.
1 lb pumpkin / 450 g + 1 medium red onion
Roast the pumpkin: Arrange the pumpkin and onions on the prepared baking sheet. Drizzle with oil, add the spices, and toss to coat evenly. Roast for about 20 minutes or until the pumpkin is soft. Let them cool slightly.
1 tablespoon olive oil + ½ teaspoon fine sea salt + ½ teaspoon freshly ground black pepper + 1 pinch of red pepper flakes
Prepare the couscous while the pumpkin is roasting. Place it in a heatproof bowl and pour in the hot vegetable broth. Stir well, then let it sit for 5-10 minutes (or according to the package instructions). Fluff with a fork and allow it to cool.
⅔ cup couscous/ 125 g + 1⅓ cups hot vegetable broth / 300 ml
Toast the chopped pecans in a small pan without adding any fat. Shake the pan occasionally, and transfer the nuts to a plate once they are golden and fragrant.
¼ cup pecans / 30 g
Roughly chop the cranberries or raisins. Chop the herbs.
2 tablespoons cranberries + 1 small bunch of fresh parsley
Make the dressing: Whisk all the ingredients in a small bowl.
3 tablespoons olive oil + 3 tablespoons balsamic vinegar + 2 teaspoons whole-grain mustard + 2 teaspoons honey + fine sea salt and freshly ground black pepper
Mix the couscous, roasted pumpkin and onions, pecans, cranberries, herbs, and crumbled feta in a large bowl. Add the dressing and toss well.
2½ oz feta/ 70 g
Serve the couscous pumpkin salad immediately, or refrigerate it for a couple of hours to allow the flavors to meld.

Notes

Pumpkin: I usually use Hokkaido pumpkin because it’s very flavorful and doesn’t need peeling. You can also use other flavorful pumpkins or butternut squash, but all other types will need peeling.
Liquid: You will typically need double the amount of liquid compared to couscous to prepare it. However, it’s always a good idea to check and follow the package instructions for the best results.
Additions: You can also add chopped baby spinach or arugula.

Nutrition