Pumpkin and Pearl Couscous Salad
Pumpkin, Pearl Cous Cous & Feta Salad Recipe

This is one of my favourite salads to make when I’m entertaining. It requires very minimal effort and has wow factor when it hits the table—it is so colourful and beautiful. The pumpkin is tossed in a few simple spices before being roasted until tender. It’s then combined with pearl couscous, feta cheese, mint, pomegranate seeds and slivered almonds. It’s festive and fresh and it’s a nice substantial side that goes with anything—especially glazed ham which is served widely here in Australia at Christmas. The best thing about this salad is that it can be made ahead of time. The pumpkin and pearl couscous can be prepared up to three days prior to your event, so it’s as simple as assembling the ingredients on a big platter on the day and serving at room temperature!

Can you make Pumpkin, Pearl Couscous & Feta Salad ahead of time?

Yes, Pumpkin, Pearl Couscous and Feta Salad is the perfect salad to make ahead of time, perfect for entertaining or as a meal prep option. Store the roasted pumpkin, cooked pearl couscous and dressing refrigerated in separate airtight containers for up to 3 days. Simply toss the ingredients together when you are ready to serve for a quick, delicious meal.

Is Pumpkin, Pearl Couscous & Feta Salad suitable for leftovers?

Pumpkin, Pearl Couscous and Feta Salad leftovers can be refrigerated for up to 3 days, assuming it has been made fresh. Serve it cold or at room temperature. It is best refrigerated without mint or any other fresh herbs, as these will brown quickly.

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Pumpkin and Pearl Couscous Salad

Pumpkin, Pearl Couscous and Feta Salad

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5 from 3 reviews

  • Total Time: 40 mins
  • Yield: 6 1x




  • ½ Kent pumpkin/kabocha squash, peeled and cut into 2 cm or  3/4″ cubes
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 tbsp olive oil


  • 1.5 cups pearl couscous (250 g/9 oz)
  • 1.5 cups (12 fl oz) chicken or vegetable stock
  • 1 cup (240 ml) water 


  • 4 tbsp olive oil
  • 1 lemon, juice and zest
  • 1 tbsp honey 
  • 1 tsp salt flakes
  • ½ tsp cracked black pepper 


  • 100 g (½ cup) feta cheese, crumbled 
  • ½ bunch mint, leaves picked
  • 1 tbsp slivered almonds
  • 1 pomegranate, seeds removed


  1. Preheat the oven to 220°C/425°F (200°C fan).
  2. Place the pumpkin on a baking tray lined with baking paper. Sprinkle it with sweet paprika, ground coriander, cumin, garlic powder, salt and olive oil. Toss to coat.
  3. Cook for 25-30 minutes, turning halfway through. The pumpkin should be soft enough to pierce with a fork. Set aside to cool.
  4. To make the pearl couscous, combine the couscous, vegetable or chicken stock and water in a small saucepan. Bring to a simmer, place the lid on and turn to a medium-low setting. Cook for 10 minutes, until the liquid is absorbed and the couscous is tender. Set aside in a small bowl (the couscous may clump together but will separate once the dressing is added). 
  5. To make the dressing, combine the ingredients in a small bowl and stir or place in a jar and shake well. 
  6. To assemble the salad, pour half of the dressing over the couscous. Stir to coat and separate the couscous if it’s clumping together. Arrange the couscous on a platter followed by the pumpkin, feta cheese, mint, almonds and pomegranate seeds. Drizzle with extra dressing and serve immediately. 



This Pumpkin, Pearl Couscous and Feta Salad is the perfect salad to make ahead, ready for when you need it! Here is everything you need to know: 

  • Pumpkin – Cook as per the recipe and store refrigerated for up to 3 days. 
  • Pearl Couscous – Cook as per the recipe and store refrigerated for up to 3 days. 
  • Dressing – Prepare as per the recipe and refrigerate for up to 3 days. 
  • Assembly – Assemble the salad only once you are ready to serve. 


Pumpkin, Pearl Couscous and Feta Salad is best made fresh or made ahead (see instructions above). Leftovers can however be stored in an airtight container, refrigerated, for up to 3 days, assuming the salad has been made fresh. It is recommended that the mint is removed from the salad prior to storing as it very quickly browns and wilts in the fridge. 

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: salad, pumpkin salad, pumpkin cous cous, pumpkin salad
  • Method: bake, combine
  • Cuisine: Mediterranean