Moroccan Spiced Pumpkin & Cous Cous Salad

Moroccan Spiced Pumpkin & Cous Cous Salad

Pumpkin roasted in chermoula with pearl cous cous, red onions, dukkah and pomegranate dressed in lemon juice and argan oil
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 people
Calories: 389kcal


Chermoula Roasted pumpkin

  • 500 g pumpkin- deseeded, peeled and cut into 2-3cm cubes
  • ½ tbsp olive oil
  • 4 cloves garlic- minced
  • 2 tbsp sweet paprika
  • 1 tbsp ground cumin seeds
  • 1 tsp ginger- minced
  • 1 tsp cayenne chilli powder
  • ½ tsp salt

Cous Cous salad

  • 1 red onion- roughly sliced
  • 200 g pearl cous cous- dried
  • 1 vegetable stock cube
  • 3 tbsp toasted pepitas/pumpkin seeds
  • 2 tbsp pomegranate seeds
  • 1 handful fresh parsley- roughly chopped
  • 2 tbsp dukkah blend
  • 1 lemon
  • 1 tbsp argan oil


  • Pre-heat the oven to 220°C
  • Combine all of the spices in a bowl. Add the pumpkin and olive oil, and toss until the pumpkin is evenly coated. Spread the cubed pumpkin out onto a baking tray, and roast for 30-40 minutes or until tender and golden
  • In the meantime, slice the onions and set them aside. Add the onions to the baking tray after the pumpkin has been roasting for 20 minutes.
  • Bring a large pot of water to boil. Add the stock cube and stir to dissolve. Add the pearl cous cous and cook according to the packet instructions; time will vary depending on the size of the cous cous
  • Once cooked, drain the cous cous and combine with the roast pumpkin and onions. Add the pepitas, pomegranate seeds, parsley and dukkah and roughly toss until the ingredients have combined.
  • Serve into a serving bowl, and dress with a squeeze of lemon juice and a drizzle of argan oil. Serve warm


Calories: 389kcal
Carbs: 60.5g | Fat: 12g | Protein: 11.2g

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