Roasted Pumpkin Couscous Salad


Servings: 4 - Prep time: 20 minutes - Cooking time: 25 minutes - Total time: 45 minutes

  • 300 g butternut pumpkin, cut into 2 cm pieces
  • 1 tbsp honey
  • 200 g couscous
  • 1 tbsp olive oil
  • salt
  • 400 ml boiling water
  • 2 tsp ras el hanout*
  • 1 orange, juice and zest
  • 400 g canned chickpeas, drained, rinsed
  • 75 g currants
*ras el hanout: 
1/4 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
1/2 tsp ground coriander seeds
1/4 tsp cayenne
1/4 tsp ground cloves


1. Preheat the oven to 220C(428F) and line a baking tray with parchment paper. Transfer pumpkin pieces to lined baking trat. Combine with 1 tablespoon of honey and place in oven. Roast for about 20 minutes or until pumpkin is golden and tender.

2. Meanwhile, place couscous in a heatproof bowl. Combine with olive oil and salt. Add 200 ml boiling water. Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add more water and cover let sit for 5 minutes more.

3. Combine the couscous, ras el hanout, orange juice and zest. Add chickpeas and currants stir until well combined. Add roasted pumpkins and season with salt. Serve warm or cold.

You Might Also Like