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5 from 5 votes

Pumpkin, Pearl Couscous and Feta Salad

Author: Nicole
Servings: 6
Calories: 493kcal
This Pumpkin, Pearl Couscous and Feta Salad recipe is as delicious as it is beautiful to look at. I love to serve this easy salad when entertaining, and you can prepare most of it ahead of time.   
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

Pumpkin

  • ½ kent pumpkin (kabocha squash), peeled and cut into 2 cm (¾ inch) cubes
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp sea salt flakes
  • 2 tbsp olive oil

Couscous

  • 280 g pearl couscous
  • 375 ml chicken or vegetable stock (see note 1 for gluten-free)
  • 250 ml water

Dressing

  • 80 ml olive oil
  • 1 lemon, zested
  • 1 tbsp honey
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper

Salad

  • 75 g crumbled feta
  • ½ bunch mint, leaves picked
  • 1 tbsp slivered almonds
  • 1 pomegranate, seeds only

Instructions

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Bake the pumpkin – Place the pumpkin on a baking tray lined with baking (parchment) paper. Sprinkle it with the paprika, coriander, cumin, garlic powder, salt and olive oil. Toss to coat.
  • Bake for 25–30 minutes, turning halfway through. The pumpkin should be soft enough to pierce with a fork. Set aside to cool.
  • Make the couscous – Combine the couscous, stock and water in a small saucepan over medium–high heat. 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). 
  • Make the dressing – Combine the ingredients in a small bowl and stir or place in a jar and shake well. 
  • Assemble the salad – To assemble the salad, pour half of the dressing over the couscous. Stir to coat and separate the couscous if it is clumping together. Arrange the couscous on a platter followed by the pumpkin, feta, mint, almonds and pomegranate seeds.
  • Serve – Drizzle with extra dressing and serve immediately. 

Notes

Note 1 – Although chicken and vegetable stock is usually gluten-free, always check the ingredients on the packet.

MAKE AHEAD

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 store refrigerated for up to 3 days. 
  • Assembly – Assemble the salad only once you are ready to serve. 

LEFTOVERS 

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. 
Nutrition Facts
Pumpkin, Pearl Couscous and Feta Salad
Amount per Serving
Calories
493
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
13
mg
4
%
Sodium
 
836
mg
36
%
Potassium
 
574
mg
16
%
Carbohydrates
 
60
g
20
%
Fiber
 
6
g
25
%
Sugar
 
13
g
14
%
Protein
 
12
g
24
%
Vitamin A
 
1266
IU
25
%
Vitamin C
 
16
mg
19
%
Calcium
 
118
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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