Pumpkin Couscous Salad

It's getting on to salad time of year in this part of the world, so today I am bringing you my take on a Pumpkin Couscous Salad. Packed with big flavours like chargrilled capsicum (peppers) and fresh mint, and a punchy (but simple!) dressing this salad will be hit this salad season!

This easy pumpkin salad recipe is inspired by a pre-packaged one that is for sale in my local Woolworths (grocery) store. It looked really tasty on the shelf, so I decided to have a go at making my own version at home.

What you will need for this pumpkin couscous salad

• Pumpkin (butternut squash)
• Olive oil
• Ground cumin
• Garlic powder
• Couscous
• Chargrilled capsicum + oil
• Shallots / green onions / scallions
• Fresh mint
• Fresh lemon juice
• Salt & pepper

See recipe below for quantities and detailed instructions.

How to make pumpkin and couscous salad

• Add chopped pumpkin to a bowl, then add ground cumin and garlic powder - see Image 1.
• Mix to coat pumpkin in spices - see Image 2.

• Add olive oil and mix to coat - see Image 3 - don't wipe out bowl.
• Place pumpkin on a lined baking tray - see Image 4.

• Bake until pumpkin is tender - see Image 5.
• When pumpkin is cooked, return pumpkin to original bowl - see Image 6.

• Add cooked couscous and mix gently to combine - see Image 7.
• Then add chargrilled capsicum, shallots and mint - see Image 8 - and mix to combine.

• Add chargrilled capsicum oil - see Image 9.
• Add lemon juice to taste - see Image 10 - then add salt and pepper to taste and serve.

My top tips for making this easy pumpkin couscous salad

• I love using the oil that the chargrilled capsicum is marinated in as the dressing. It's cheap and full of flavour!
• I don't wipe out the bowl after I mix the pumpkin and spices, because I don't want to waste the spiced oil that is still in the bowl after you tip out the pumpkin. We want every bit of flavour we can get!
• The cooking time of the pumpkin will depend on what size you chop it. Mine is approximately 2 cm (¾") cubes. 
• The secret to this being a quick recipe is to do all the other prep (other than chopping and seasoning the pumpkin) while the pumpkin is baking.

Other pumpkin recipes you might like

Pumpkin Avocado Feta Salad - a combination of sweet pumpkin, creamy avocado, sharp lemony feta & topped with crunchy pine nuts. 

Roast Pumpkin Bacon and Tomato - one pan roasted vegetable side dish of pumpkin, bacon, tomatoes & basil served with a mustard dressing.

Potato and Pumpkin Ricotta Mash - a creamy, cheesy, lightly spiced combination of mashed potato and pumpkin.

Baked Pumpkin Pasta with Tomato & Bacon - baked butternut pumpkin / butternut squash pasta with a mustard cream sauce made in the oven!

Pumpkin Couscous Salad

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Pumpkin Couscous Salad - sweet butternut squash salad with chargrilled capsicum, mint & couscous.

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Total Time: 40 minutes

Servings: 4 as a side

Calories: 200kcal

Author: Lee-Ann Grace

Ingredients

• 600 g butternut pumpkin / butternut squash (1.3lbs) chopped into 2cm / ¾" cubes
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ cup dry couscous fine
• ½ cup chopped chargrilled capsicum reserve 1 - 2 tablespoon of packing oil
• ⅓ cup finely sliced shallots / scallions / green onions
• ½ cup fresh mint leaves chopped
• juice of 1 small lemon to taste
• salt & pepper to taste

Instructions

• Preheat oven to 180c /350f, and line a baking tray with baking paper and set aside.
• Add chopped pumpkin (600g/1.3lbs) to a bowl, then add ground cumin (1 tsp) and garlic powder (1 tsp) and mix to coat pumpkin in spices.
• Then add olive oil (1 tsp) and mix to coat, then place pumpkin on a lined baking tray (don't wipe out bowl) and bake for 20 to 25 mins or until pumpkin is tender.
• Cook couscous (½ cup dry) according to packet directions and set aside.
• When pumpkin is cooked, return pumpkin to original bowl. Add cooked couscous and mix gently to combine, then add chargrilled capsicum (½ cup), shallots (⅓ cup) and mint (½ cup) mixing to combine.
• Mix through chargrilled capsicum oil (1-2 tablespoon to taste) and lemon juice to taste. Add salt and pepper to taste and serve.

Notes

• I love using the oil that the chargrilled capsicum is marinated in as the dressing. It's cheap and full of flavour!
• I don't wipe out the bowl after I mix the pumpkin and spices, because I don't want to waste the spiced oil that is still in the bowl after you tip out the pumpkin. We want every bit of flavour we can get!
• The cooking time of the pumpkin will depend on what size you chop it. Mine is approximately 2cm (¾") cubes. 
• The secret to this being a quick recipe is to do all the other prep (other than chopping and seasoning the pumpkin) while the pumpkin is baking.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*