Roast pumpkin and couscous salad

Sure to be your new go-to dish.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Morroccan-spiced roasted pumpkin is perfectly complemented with sweet bursts of sultanas and chickpeas for a hearty and delicious salad.
This one is sure to be your go-to for those bring a plate events.


Roast pumpkin and couscous salad
  • 800 gram pumpkin, cut into 3cm pieces
  • 1 tablespoon moroccan spice mix
  • 2 tablespoon vegetable or olive oil
  • 1 1/2 cup couscous
  • 1 1/2 cup boiling water
  • 1/3 cup sultanas
  • 1 tablespoon finely grated orange zest
  • 1/4 cup freshly squeezed orange juice
  • 400 gram can chickpeas, rinsed
  • 1/2 cup chopped mint, plus extra leaves, to serve
  • 100 gram baby spinach leaves, coarsely shredded


Roast pumpkin and couscous salad
  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. In a bowl, place pumpkin, spice mix and half the oil; toss to combine. Place pumpkin on prepared tray. Bake 25 minutes or until just tender.
  • 2
    Place couscous and sultanas in a heatproof bowl. Stir in boiling water. Cover with plastic food wrap. Set aside 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Transfer couscous to a large bowl.
  • 3
    Add pumpkin, zest, juice, chickpeas, mint, spinach and remaining oil; stir to combine. Serve topped with extra mint.


Swap pumpkin for leftover roast vegies. Use red kidney beans instead of chickpeas. Use lemon zest and lemon juice instead of orange.

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