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Pumpkin Cous Cous Salad

Pumpkin cous cous salad is a nutrient packed dish that is full of flavor and color! It can be easily customized based on the ingredients you have on hand and is super easy to put together.
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Course: Appetizer, Main Course, Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Author: Abbie

Ingredients

  • 3 cups pumpkin kabocha, butternut or other winter squash, peeled and diced into 1-inch cubes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt divided
  • ½ teaspoon ground black pepper divided
  • 1/3 cup extra-virgin olive oil divided
  • Zest and juice of a lemon
  • 1 teaspoon honey
  • 3 cups cooked pearl cous cous cook according to package directions
  • ½ cup crumbled feta cheese
  • ½ cup mint roughly chopped
  • ¼ cup chopped pecans toasted
  • ¼ cup pomegranate arils

Instructions

  • Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
  • In a bowl, add pumpkin, coriander, cumin, onion powder, garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons oil. Mix together then arrange pumpkin on sheet pan in a single layer. Roast for 30 minutes, turning halfway.
  • In a large bowl, add remaining ½ teaspoon salt, ¼ teaspoon pepper, 4 tablespoons oil, lemon zest and juice, and honey and whisk together well. Add cous cous and mix well.
  • Add cooked pumpkin and mix together.
  • Add feta, mint, and pecans and combine gently. Garnish with pomegranate.

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