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A bowl of Pumpkin Couscous Salad next to a plaid napkin.

Pumpkin Couscous Salad

Treat yourself to this scrumptious Moroccan-inspired Pumpkin Couscous ... it's easy to make and so delicious!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern, Moroccan
Servings: 8 to 10 people
Calories: 349kcal
Author: Ginnie Leeming

Ingredients

For Pumpkin:

  • 1 pie pumpkin
  • ½ large red onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • kosher salt
  • pepper

For Couscous:

  • 2 cups vegetable broth
  • 2 cups couscous
  • 2 teaspoons extra virgin olive oil

For Lemon Dressing:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • 10 grinds pepper

For Salad:

  • 1 cup crumbled feta cheese
  • ½ cup pistachios, roughly chopped
  • ½ cup chopped mint
  • ½ cup chopped flat leaf parsley
  • zest from 1 lemon

Equipment

  • Baking Sheet
  • Medium Pot with Lid
  • Large Bowl

Instructions

Prepare Pumpkin:

  • Preheat oven to 425°F (220°C).
  • Peel pumpkin, then remove seeds and chop into cubes. (You should have about 6 cups cubed pumpkin.)
  • Place pumpkin and onion on a large baking sheet. Drizzle with olive oil and sprinkle with cumin, cinnamon, ginger, and salt and pepper to taste. Mix well.
  • Roast veggies for 20 minutes. Flip, then continue cooking until tender and lightly browned (about 15 to 20 minutes).
  • Taste veggies and season with addtional salt to taste, if desired.

Prepare Couscous:

  • While pumpkin roasts, add broth to a medium pot. Bring to a boil over high heat.
  • Remove pot from heat, then stir in couscous and olive oil. Stir well, cover pot, then let sit for 5 minutes.
  • Use a fork to fluff couscous, then cover pot and set aside.

Prepare Lemon Dressing:

  • Add olive oil, lemon juice, salt, and pepper to a small jar or bowl. (Make sure to zest the lemon, too. You'll need it when assembling the salad.)
  • Cover jar and shake vigorously until ingredients are combined (or whisk together if using a bowl). Season to taste with additional salt and pepper, if needed. Set aside.

Assemble Salad:

  • Transfer pumpkin and couscous to a large bowl. Add feta, pistachios, mint, parsley, and lemon zest. Pour dressing over top, then gently toss everything together. Season to taste with salt and pepper.
  • Serve salad warm or cold. Enjoy!

Notes

This recipe will serve about 8 to 10 people as a side dish, or about 4 to 6 people as a main course.
You can also prepare this salad with winter squash, such as butternut or kabocha, if you can't find fresh pumpkin.
Make sure to check out the info before this recipe card for more tips, variations, and related recipes!