Honey roasted pumpkin and couscous salad
Indulge in the vibrant flavors of our Honey Roasted Pumpkin and Couscous Salad! This delightful dish combines sweet honey roasted pumpkin, zesty orange juice, and fragrant herbs with nutty couscous, currants, and crunchy pistachios. Perfect as a hearty side or a standalone meal, this salad is a feast for both the eyes and the palate. Ready in under an hour, it’s a simple yet stunning addition to your culinary repertoire.
- 19 May 2025
- Cook time 25 min
- Prep time 25 min
- 4 Servings
- 11 Ingredients
Honey roasted pumpkin and couscous salad is a delightful blend of sweet, nutty, and refreshing flavors, perfect for a hearty lunch or a light dinner. This recipe combines the natural sweetness of honey-roasted pumpkin with the zesty notes of orange and the rich texture of couscous, all brought together with a sprinkle of fresh herbs and crunchy nuts.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Place the diced pumpkin on a baking sheet lined with parchment paper.
- Drizzle the pumpkin with 2 tbsp honey and 2 tbsp olive oil, then toss to coat evenly.
- Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and golden brown. Stir halfway through for even roasting.
- In a medium saucepan, bring 1/2 cup (120g) of orange juice and 1 cup water (240g) to a boil.
- Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, or until the liquid is absorbed.
- Fluff the couscous with a fork.
- In a small bowl, whisk together the remaining 2 tbsp olive oil and the orange zest.
- In a large mixing bowl, combine the roasted pumpkin, cooked couscous, and currants.
- Pour the chicken gravy over the mixture and gently toss to combine.
- Add the chopped pistachio nuts, spearmint, and coriander leaves to the salad.
- Drizzle with the orange zest and olive oil mixture, then toss gently to combine everything well.
- Serve the honey roasted pumpkin and couscous salad either warm or at room temperature. Enjoy as a side dish or a light main course.
Tips:
- Cut the pumpkin into evenly sized cubes to ensure uniform roasting.
- Preheat the oven to 400°F (200°C) for the best results when roasting the pumpkin.
- Toast the pistachio nuts slightly to enhance their flavor and crunch.
- Use fresh orange juice and zest for a more vibrant and natural citrus taste.
- Fluff the couscous with a fork after cooking to prevent it from clumping together.
- For a vegetarian version, substitute chicken gravy with vegetable broth.
By following these tips and blending these carefully selected ingredients, you'll create a honey roasted pumpkin and couscous salad that's not only delicious but also visually appealing. The diverse textures and flavors will create a satisfying and refreshing dish, perfect for any occasion. Enjoy this wholesome and vibrant salad with friends and family for a truly delightful meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 230kcal | 12% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 3.17g | 8% |
| Sugar 16g | 16% |
| Fat | |
| Fat 22g | 26% |
| Saturated 3.10g | 10% |
| Cholesterol 1.68mg | - |
| Vitamins | |
| Vitamin A 520ug | 57% |
| Choline 24mg | 4% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.70mg | 11% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 20mg | 23% |
| Vitamin E 1.74mg | 12% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 1.91mg | 17% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 730mg | 22% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 140mg | 9% |
| Zinc, Zn 0.90mg | 8% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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