Pumpkin Couscous Salad

Why You’ll Love This Recipe

I love how this salad layers sweet, savory, and tangy flavors with different textures in every bite. The roasted pumpkin adds a soft richness, while the couscous keeps things hearty. The apricots give it a pop of sweetness that balances the saltiness of the feta, and the pine nuts bring just the right amount of crunch. It’s a versatile dish I can serve warm, room temperature, or chilled—great for meal prep, potlucks, or dinner alongside grilled meats or falafel.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Roasted Pumpkin

• 1 small sugar pumpkin (no more than 3 lbs)

For the Couscous and Vinaigrette

• 1½ cups Israeli couscous (pearl couscous)

• ½ cup olive oil

• 2 tablespoons red or white wine vinegar

• 2 tablespoons lemon juice

• 1 small garlic clove, finely chopped or mashed

• ½ teaspoon Dijon mustard

• ½ teaspoon salt

• ¼ teaspoon ground pepper

• 1 pinch sugar

For the Salad Assembly

• ½ cup dried apricots, roughly chopped

• ½ cup pine nuts (or other nuts), toasted

• ½ cup chopped herbs (parsley, cilantro, mint, or a mix), plus extra for garnish

• ½ cup feta, crumbled

Directions

Roast the Pumpkin
I preheat my oven to 375°F. I cut the pumpkin in half, scoop out the seeds, and place the halves cut side down in a baking dish with about an inch of water. I roast them for around 30 minutes, or until the flesh is fork-tender. After cooling, I peel and chop the flesh into bite-sized cubes.

Cook the Couscous and Make the Vinaigrette
While the pumpkin roasts, I bring a pot of salted water to a boil and cook the Israeli couscous for 10–15 minutes until al dente. I drain it well and return it to the pot.

While the couscous cooks, I whisk together the vinaigrette ingredients in a small bowl or jar: olive oil, vinegar, lemon juice, garlic, mustard, salt, pepper, and a pinch of sugar. I pour the vinaigrette over the warm couscous and toss it well to absorb all that flavor. Then I let it cool to room temperature, covered.

Assemble the Salad
Once the pumpkin and couscous have cooled, I combine them in a large bowl with the chopped apricots, toasted pine nuts, fresh herbs, and crumbled feta. I toss everything gently until combined.

I serve it right away at room temperature, or I refrigerate it and serve it chilled later. A little extra sprinkle of herbs on top makes it look even more inviting.

Servings and timing

This recipe makes 8 cups of salad, with each serving around 1 cup.

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Cooling Time: 1 hour

• Total Time: 2 hours

It’s a perfect make-ahead side dish that only gets better as it sits.

Variations

• Make it vegan: I skip the feta or use a plant-based alternative.

• Add greens: A handful of arugula or baby spinach stirred in just before serving adds freshness.

• Use a different squash: Butternut or kabocha squash both work well in place of sugar pumpkin.

• Swap the nuts: Toasted almonds, walnuts, or pistachios all bring a different kind of crunch.

• Add chickpeas: For extra protein, I mix in a cup of cooked chickpeas.

Storage/Reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. It holds up well, and the flavors deepen over time. I serve it chilled or let it come to room temperature before serving. There’s no need to reheat—this is a cold or room-temp salad.

FAQs

Can I use canned pumpkin instead of fresh?

No, I don’t recommend canned pumpkin for this recipe. It’s too soft and puréed—roasted chunks of pumpkin give the salad structure and texture.

Is Israeli couscous the same as regular couscous?

Not quite. Israeli couscous (also called pearl couscous) is larger, round, and more pasta-like in texture. Regular couscous is smaller and cooks more like rice. I use pearl couscous here for its chewiness.

Can I roast the pumpkin ahead of time?

Yes, I often roast the pumpkin a day or two ahead. I keep it in the fridge and bring it to room temp before assembling the salad.

What herbs work best?

I like using a mix of parsley and mint for brightness, but cilantro or dill also work well. I go with whatever I have on hand.

Can I make this for a crowd?

Absolutely. I just double or triple the recipe. It scales well and makes a colorful addition to any buffet or potluck table.

Conclusion

This pumpkin couscous salad is one of my favorite seasonal sides—it’s beautiful, flavorful, and surprisingly easy to make. The balance of sweet roasted pumpkin, tangy feta, chewy couscous, and fresh herbs makes every bite feel special. Whether I’m making it for a family dinner or a festive gathering, it always stands out—and there’s never much left over.

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