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Pumpkin Couscous Salad

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Pumpkin Couscous Salad is a vibrant, hearty dish made with roasted pumpkin, fluffy couscous, fresh herbs, and a citrusy dressing. Perfect for fall, it’s satisfying, colorful, and easy to prepare — ideal for a vegetarian main or festive side.

Ingredients

  • 3 cups pumpkin, peeled and cubed
  • 2 tablespoons olive oil (for roasting)
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup couscous (regular or pearl/Israeli)
  • 1/4 red onion, thinly sliced
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/4 cup toasted almonds, walnuts, or pumpkin seeds
  • 1/4 cup dried cranberries or raisins (optional)
  • 1/4 cup crumbled feta or goat cheese (optional)

For the dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice or orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
  3. Cook couscous according to package instructions. Fluff with a fork and set aside to cool slightly.
  4. Whisk together olive oil, citrus juice, Dijon mustard, maple syrup or honey, salt, and pepper to make the dressing.
  5. In a large bowl, combine couscous, roasted pumpkin, red onion, herbs, nuts or seeds, and dried fruit if using.
  6. Drizzle with dressing and toss gently to combine.
  7. Top with crumbled feta or goat cheese if desired. Serve warm or at room temperature.

Notes

  • Use quinoa or millet for a gluten-free version.
  • Roast pumpkin with paprika or cinnamon for added flavor depth.
  • Add chickpeas or lentils for extra protein.
  • Fresh mint makes a great herbal addition for a Middle Eastern twist.
  • Best enjoyed at room temp or chilled; store dressing separately if prepping ahead.

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