Pumpkin Couscous Salad
A vibrant Mediterranean-inspired salad with roasted pumpkin, Israeli couscous, dried apricots, pine nuts, and feta – a colorful side dish everyone will love.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 servings (about 1 cup each)
- Category: Side Dish
- Method: Roasting, Boiling, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Pumpkin
1 small sugar pumpkin (≤ 3 pounds)
Couscous & Vinaigrette
1½ cups Israeli (pearl) couscous
½ cup olive oil
2 tablespoons red or white wine vinegar
2 tablespoons lemon juice
1 small garlic clove, mashed/grated/finely chopped
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
1 pinch sugar
Salad Assembly
½ cup dried apricots, roughly chopped
½ cup pine nuts (or other nuts), toasted
½ cup chopped parsley, cilantro, mint, or a mix + extra for garnish
½ cup feta, crumbled
Instructions
Roast pumpkin: Preheat oven to 375°F (190°C). Halve pumpkin, scoop seeds, place cut-side down in a snug pan. Add ~1 inch water to pan. Bake until tender, ~30 minutes. Cool, peel, and cut into bite-size cubes.
Cook couscous: Bring at least 4 cups water to a boil. Add couscous and cook uncovered until al dente, 10–15 minutes. Drain well.
Make vinaigrette: In a small bowl or jar, whisk/shake olive oil, vinegar, lemon juice, garlic, Dijon, salt, pepper, and a pinch of sugar until emulsified; adjust to taste.
Dress couscous: Return drained couscous to the warm pot, pour over vinaigrette, and toss to coat. Cover and cool to room temperature.
Assemble salad: In a large bowl, gently combine roasted pumpkin, dressed couscous, apricots, toasted pine nuts, herbs, and feta.
Serve: Enjoy right away, hold at room temp up to 1 hour, or cover and refrigerate until serving.
Notes
Makes about 8 cups (1 cup per serving).
Always dress the couscous while warm so it absorbs the vinaigrette.
Make-ahead: Roast pumpkin, cook couscous, and mix vinaigrette up to 3 days in advance; refrigerate separately and assemble before serving.
Swap-ins: Use almonds, pistachios, or walnuts; add arugula or baby spinach for more greens.
Find it online: https://allrecipesmade.com/pumpkin-couscous-salad/
