Moroccan Style Pumpkin and Couscous Salad
Bursting with vibrant spices and bold textures, Moroccan Style Pumpkin and Couscous Salad is the perfect blend of sweet and savory flavors. This wholesome dish features tender roasted pumpkin coated in a fragrant mix of cinnamon, cumin, and smoked paprika, paired with fluffy couscous infused with lemon juice, honey, and sweet raisins. Crunchy slivered almonds and fresh herbs like parsley and mint elevate every bite, while optional pomegranate seeds add jewel-like pops of color and tangy freshness. Easy to prepare in under an hour, this salad can be served warm or at room temperature, making it a versatile addition to your table as a colorful side dish or a hearty vegetarian main.
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Recipe Information
Ingredients
- 500 grams pumpkin
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cups couscous
- 1.25 cups boiling water
- 2 tablespoons lemon juice
- 1 tablespoons honey
- 0.5 cups raisin
- 0.25 cups slivered almonds
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 0.5 cups pomegranate seeds (optional)
Instructions
Preheat your oven to 200°C (400°F).
Peel and deseed the pumpkin, then cut it into small cubes (roughly 2 cm).
In a large mixing bowl, combine the olive oil, cinnamon, cumin, smoked paprika, salt, and black pepper. Toss the pumpkin cubes in the mixture until evenly coated.
Spread the pumpkin in a single layer on a baking tray lined with parchment paper. Roast for 25-30 minutes, or until tender and lightly browned. Turn halfway through cooking.
While the pumpkin is roasting, prepare the couscous. Place the couscous in a heatproof bowl and pour the boiling water over it. Cover with a plate or foil and let sit for 5 minutes.
Fluff the couscous with a fork, then stir in the lemon juice, honey, raisins, and slivered almonds.
Once the roasted pumpkin is ready, let it cool slightly before adding it to the couscous mixture.
Gently fold in the chopped parsley, mint, and optional pomegranate seeds for a burst of color and flavor.
Taste the salad and adjust the seasoning with salt and pepper if needed.
Serve warm or at room temperature as a delightful main or side dish.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 95.0 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3160 mg | 67% | |
*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.
