Moroccan Spiced Pumpkin Couscous Salad
Dive into the vibrant flavors of North Africa with this Moroccan Spiced Pumpkin Couscous Salad, a perfect harmony of warm spices and fresh, fruity accents. Tender, oven-roasted pumpkin cubes are coated in cumin, cinnamon, and paprika, giving them a rich, aromatic depth. Combined with fluffy couscous, chewy dried apricots, raisins, toasted almonds, and a drizzle of a zesty lemon-honey dressing, this salad is as bright in flavor as it is in color. Fresh parsley, mint, and optional ruby-red pomegranate seeds add refreshing herbal notes and a touch of sweetness, making it a show-stopping dish. Perfect as a hearty side or a light main course, this easy-to-make recipe is ready in under 40 minutes and ideal for meal prep, potlucks, or festive gatherings. Your table will thank you.
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Recipe Information
Ingredients
- 500 grams pumpkin (cubed)
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup couscous
- 1.25 cups boiling water
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 0.25 cup dried apricots (chopped)
- 0.25 cup raisins
- 0.25 cup slivered almonds (toasted)
- 0.5 cup fresh parsley (chopped)
- 0.25 cup fresh mint (chopped)
- 0.25 cup pomegranate seeds (optional)
Instructions
Preheat your oven to 200°C (400°F).
Place the cubed pumpkin on a baking tray. Drizzle with 2 tablespoons of olive oil and sprinkle with ground cumin, cinnamon, paprika, salt, and black pepper. Toss well to coat evenly.
Roast the pumpkin in the oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
While the pumpkin is roasting, prepare the couscous. In a medium heatproof bowl, mix the couscous with 1 tablespoon of olive oil and a pinch of salt. Add the boiling water, stir, cover, and let it sit for 10 minutes.
Fluff the couscous with a fork and let it cool slightly.
In a small bowl, whisk together the lemon juice, honey, and a pinch of salt to create the dressing.
In a large bowl, combine the roasted pumpkin, couscous, chopped dried apricots, raisins, toasted slivered almonds, fresh parsley, and fresh mint.
Drizzle the dressing over the salad and toss gently to combine.
If using, sprinkle the top with pomegranate seeds for a burst of color and sweetness.
Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld together.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 89.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4382 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
