Roasted Pumpkin Couscous Salad with Zesty Lime Dressing
This roasted pumpkin couscous salad is a vibrant, healthy dish that perfectly balances warm, roasted vegetables with a refreshing lime dressing. Packed with pumpkin, seeds, and fresh herbs, this vegan-friendly autumn recipe is ideal for any occasion.
Ingredients
- 3 tablespoons extra-virgin olive oil (divided)
- 1 lb pumpkin diced into ½-inch pieces (skin optional, depending on thickness—see notes)
- 1 red bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon mixed spice
- 2 cloves garlic finely chopped
- 1 lime (zest and juice)
- 1 cup dried couscous (180 g)
- 1 cup kettle-hot water or vegan stock (240 ml)
- 2 spring onions sliced
- Small handful fresh coriander (cilantro)
- ¼ cup pumpkin seeds (30 g)
- Salt and pepper to taste
Instructions
- Preheat the oven to 360°F (180°C). Drizzle 1 tablespoon of olive oil on a baking sheet, then spread out the diced pumpkin and red pepper. Sprinkle with cumin, mixed spice, and a pinch of salt and pepper. Toss to coat and roast for 20-25 minutes until golden and tender, shaking the pan halfway through.
- In a small bowl, combine ½ lime zest, 2 tablespoons of lime juice, garlic, and 2 tablespoons of olive oil. Season with salt and pepper to taste. Set aside.
- Heat a dry pan over medium-low heat, then add the couscous. Stir for 4-5 minutes until it turns golden and aromatic. Turn off the heat and cover the pan with a lid until the pumpkin finishes roasting.
- Once the pumpkin is done, add the boiled water or stock to the couscous. Quickly stir, cover with the lid, and let steam for 5 minutes. Fluff with a fork once cooked.
- In a large bowl, combine the fluffed couscous with roasted pumpkin and red pepper. Mix in the sliced spring onions, fresh coriander, pumpkin seeds, and lime dressing. Toss everything together to blend the flavors.
- Taste and adjust seasoning with more lime juice, salt, or pepper if needed. Serve immediately with extra coriander or pumpkin seeds for garnish.
Notes
You can customize this dish by swapping couscous with quinoa for a gluten-free option or adding chickpeas or feta cheese for extra protein.