Description
This Roasted Pumpkin Couscous Salad is a vibrant, flavorful dish combining tender roasted pumpkin and red bell pepper with toasted couscous, fresh herbs, and a zesty lime-garlic dressing. Perfect as a light lunch or a side, this salad is easy to prepare, healthy, and packed with autumnal flavors and textures.
Ingredients
Roasted Vegetables
- 1 lb (450 g) pumpkin, diced into ½ inch pieces (with or without skin depending on thickness)
- 1 red bell pepper, diced
- 1 tablespoon extra-virgin olive oil (for roasting)
- 1 teaspoon ground cumin
- 1 teaspoon mixed spice
- Salt and pepper to taste
Dressing
- ½ lime zest (from about 1 lime)
- 2 small cloves garlic, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice (freshly squeezed, from about 1 lime)
- Salt and pepper to taste
Couscous
- 1 cup (180 g) dried couscous
- 1 cup (240 ml) kettle-hot water or vegan stock
- 1 tablespoon extra-virgin olive oil (for toasting couscous)
Salad Additions
- 2 spring onions, sliced
- Small handful fresh coriander leaves
- ¼ cup (30 g) pumpkin seeds (pepitas)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 180°C (360°F). Drizzle 1 tablespoon of olive oil over a baking sheet and add the diced pumpkin and red bell pepper. Sprinkle cumin, mixed spice, salt, and pepper over the vegetables. Toss well to coat all pieces evenly. Roast in the oven for 20-25 minutes until the pumpkin is golden and tender, shaking the pan once or twice to ensure even cooking.
- Prepare the Dressing: While the vegetables roast, grate about half of the lime zest into a small bowl. Add the finely chopped garlic, 2 tablespoons of olive oil, and 2 tablespoons of fresh lime juice. Season with salt and pepper, then whisk together. Set aside and adjust seasoning later if desired.
- Toast the Couscous: Place a pan over low to medium heat and add 1 tablespoon of olive oil and the dried couscous. Toast gently for 4-5 minutes while stirring frequently, until the couscous starts to turn a light golden color. A pan with a tight-fitting lid is helpful for the next step.
- Steam the Couscous: Once toasted, turn off the heat. Pour in 1 cup (240 ml) of kettle-hot water or vegan stock, stir quickly, then cover the pan with the lid. Leave the couscous to steam and absorb the liquid for approximately 5 minutes or until soft. Depending on variety, the time may vary slightly.
- Fluff and Combine Salad: When the couscous is fully cooked, fluff it with a fork. Add the roasted pumpkin and red bell pepper, sliced spring onions, fresh coriander leaves, and pumpkin seeds. Pour the prepared lime-garlic dressing over the salad and mix thoroughly to combine all flavors.
- Adjust and Serve: Taste your salad and add extra salt, pepper, or lime juice if desired. Serve the salad warm or at room temperature with optional toppings like additional coriander leaves, a super seed mix, or extra pumpkin seeds for added texture and flavor.
Notes
- The pumpkin skin can be left on if it is not too thick and hard, which adds extra nutrients and saves preparation time.
- Using kettle-hot water or vegan stock adds flavor and ensures the couscous cooks properly.
- A pan with a tight-fitting lid helps the couscous steam perfectly, but if unavailable, cover with foil or a plate.
- The salad can be served warm or chilled and makes excellent leftovers.
- For extra crunch, toast the pumpkin seeds lightly before adding to the salad.
- This recipe works well with other seasonal roasted vegetables like butternut squash or sweet potato.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
