Pumpkin Couscous Salad

Wednesday, September 20th 2017, 2:29 pm
By: News On 6


  • 3 cups blue pumpkin, peeled, seeded and cubed 
  • 1 medium red onion, halved and cut into wedges 
  • 2 red bell peppers, left whole for roasting 
  • 1 tablespoon olive oil 
  • 1 teaspoon cumin salt & pepper 
  • ? cup pecans 
  • 1 cup couscous
  • ½ cup olive oil 
  • 2 tablespoon red wine vinegar  
  • 1 tablespoon lemon juice 
  • 1 tablespoon balsamic vinegar optional dash of cayenne Preheat oven to 350°F


  1. In bowl, add oil to pumpkin pieces to coat. Spread onto baking sheet.
  2. Season pumpkin with salt, pepper and cumin.
  3. Add onions and red peppers to baking sheet. 
  4. Bake in 350° oven for around 1 hour, until vegetables are soft. 
  5. Once done, remove from oven and deseed and cube red peppers. 
  6. Toast pine nuts over medium heat. Set aside. 
  7. Prepare couscous according to package instructions. Set aside.
  8. Mix dressing ingredients together. Add this carefully through the vegetable mixture. 
  9. To assemble salad: Pour couscous on a platter, arrange vegetables over the top. 
  10. Top with pecans. Serve immediately.  

Optional: Add ½ cup of golden raisins or pomegranate seeds for a nice pop!