5 from 3 votes
Pumpkin Couscous Salad
This Pumpkin Couscous Salad is a Mediterranean-inspired pasta salad made with Israeli couscous, roasted pumpkin, dried apricot, pine nuts, and feta. It's an easy, colorful, and slightly sweet side dish to bring to a potluck or to accompany your next Mediterranean meal.
Prep Time
30 mins
Cook Time
30 mins
Cooling time
1 hr
Total Time
2 hrs
Servings:
8
Calories:
390 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
Roasted pumpkin
- 1 sugar pumpkin no more than 3 pounds, small
Couscous and Vinaigrette
- 1½ cups Israeli couscous also called pearl couscous
- ½ cup olive oil
- 2 tablespoons red wine vinegar or white wine vinegar
- 2 tablespoons lemon juice
- 1 small garlic mashed, grated, or chopped very fine, clove
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 pinch sugar
Pumpkin couscous salad assembly
- ½ cup dried apricot roughly chopped
- ½ cup pine nuts toasted, or other nuts
- ½ cup parsley chopped, plus a little extra for garnish, if desired, or cilantro or mint or combination of herbs
- ½ cup feta cheese crumbled
Instructions
Roasted pumpkin
- Turn on your oven to 375°F.
- To roast the sugar pumpkin (see instructions in text for photos), slice off the lid, chop it in half from top to bottom, scoop out the seeds, and place the pumpkin halves cut side down in pan just large enough to fit the pumpkin. Put the pan in the oven, add water to come an inch up the sides, and bake until the pumpkin is soft and the flesh is easily pierced with a knife, about 30 minutes.
- Let cool, peel, and chop into bite-sized pieces.
Cup of Yum
Israeli couscous and dressing for couscous salad
- While the pumpkin is roasting, heat a large pot with at least 4 cups of water to boiling. Add the couscous and cook, uncovered, until al dente, about 10 to 15 minutes.
- Meanwhile combine all of the ingredients for the dressing (olive oil, vinegar, lemon juice, garlic clove, mustard, salt, pepper, and pinch of sugar) in a small bowl or clean jam jar and whisk or shake to emulsify. Taste and add more oil or vinegar per your preference. Add more salt or pepper as needed.
- When the couscous is cooked, drain any remaining water, return the couscous to the pot, add in the dressing, and stir. Cover the pot and let cool to room temperature.
Pumpkin couscous salad assembly
- Once your pumpkin and couscous have cooled, assemble the couscous salad. Combine all of the remaining ingredients (pumpkin, couscous, apricots, pine nuts, herbs, and feta) in a large bowl and stir gently to combine.
- Serve immediately or hold at room temperature for an hour. If desired, cover the bowl and refrigerate until ready to serve.
Notes
- This recipe will make about 8 cups of pumpkin couscous salad, with a serving size of 1 cup.
- Just like whenever you make pasta, be sure to add the dressing to the warm pasta as soon as you have drained it so that the couscous absorbs the flavors of the vinaigrette.
- To prepare ahead of time, cook the pumpkin and make the couscous and dressing. These can be stored in the refrigerator for up to three days.
Nutrition Information
Serving
1cup
Calories
390kcal
(20%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
12g
(60%)
Cholesterol
8mg
(3%)
Sodium
264mg
(11%)
Potassium
811mg
(17%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
15124IU
(302%)
Vitamin C
22mg
(24%)
Calcium
102mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 390
% Daily Value*
| Serving | 1cup | |
| Calories | 390kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 8mg | 3% |
| Sodium | 264mg | 11% |
| Potassium | 811mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 15124IU | 302% |
| Vitamin C | 22mg | 24% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.