Roasted Pumpkin Couscous Salad [Hot or Cold]
User Reviews
5
Roasted Pumpkin Couscous Salad [Hot or Cold]
Description
Roasted Pumpkin Couscous Salad [Hot or Cold] brings together an assortment of vegetables including pumpkin, red onion, bell pepper, broccoli, and carrots, all roasted with Italian seasoning and pumpkin spice to create a warm, spiced vegetable base. The pearl couscous is toasted briefly before being cooked in vegetable broth infused with pumpkin spice, offering a nutty and fragrant grain component. Combined with a touch of plant-based milk, the salad gains a subtle creaminess that balances the roasted flavors.
The texture contrasts between soft roasted vegetables and tender couscous provide a satisfying mouthfeel, while the seasonal pumpkin and warming spices evoke autumnal comfort. Optional add-ins like toasted pumpkin seeds and dried cranberries add crunch and a hint of sweetness, respectively, and fresh parsley lends brightness.
This salad works well served warm as a side dish or chilled as a light meal or potluck offering. It suits various dietary choices and can be adapted with pre-chopped vegetables for ease of preparation. Even roasting ensures vegetables cook evenly to tender but not mushy consistency.
Note that lightly toasting the couscous beforehand enhances its nutty flavor. Cutting the vegetables into uniform pieces helps them roast evenly. Preparing everything at 450°F leads to nicely caramelized vegetables within 20-30 minutes.
Ingredients
- 1 tablespoon Italian seasoning
- 3 teaspoons pumpkin spice divided
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil divided
- 4 cups pumpkin peeled and cubed
- 1 large red onion cut into wedges
- 1 red bell pepper cut into wedges, or green bell pepper
- 1 cup broccoli florets
- 1 cup carrot sliced
- 1 chickpeas drained and rinsed, 15-ounce can
- 2 cups pearl couscous uncooked, aka Israeli couscous
- 2 cups vegetable broth
- salt to taste
- black pepper to taste
- ¼ cup plant-based milk
- ¼ cup pumpkin seed optional, toasted or raw
- ¼ cup Cranberry optional, dry
- ¼ cup parsley optional, roughly chopped
Instructions
- Preheat the oven at 450 degrees F. and prepare a large baking tray with a silicone mat or parchment paper.
- In a large bowl, add the Italian seasoning, 2 teaspoons of pumpkin spice, salt, pepper, and 2 tablespoons of olive oil. Mix well and add the pumpkin, onion, bell pepper, broccoli florets, carrots, and chickpeas. Toss well until all veggies and chickpeas are coated with the spice oil mixture.
- Place the veggies on the tray and roast for 20 to 30 minutes. Check the veggies at the 20 minute mark and add more time accordingly.
- In a medium pot over medium-high heat, add 1 tablespoon of oil, and the couscous. Cook for 2 minutes, constantly stirring to avoid burning. Add the vegetable broth, 1 teaspoon of pumpkin spice, salt, and pepper. Bring to a boil, cover, turn off the heat and let it sit undisturbed for 10 minutes while you roast the veggies.
- Once the veggies are ready, in a large salad bowl, add the couscous, roasted veggies, and plant-based milk. Mix well and then top with optional pumpkin seeds, cranberries, and chopped parsley.
Notes
- Toast the couscous briefly before cooking to enhance its nutty flavor.
- Cut vegetables evenly to ensure they roast uniformly.
- Using pre-chopped vegetables or kitchen tools can reduce preparation time.
- Roast vegetables at 450°F, checking at 20 minutes and adjusting time as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 126g | 42% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 570mg | 24% |
| Potassium | 1194mg | 25% |
| Fiber | 22g | 88% |
| Sugar | 17g | 34% |
| Vitamin A | 43917IU | 878% |
| Vitamin C | 36mg | 40% |
| Calcium | 213mg | 21% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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