Honey roasted pumpkin and couscous salad

Honey roasted pumpkin and couscous salad features a blend of sweet pumpkin, zesty orange, and fresh herbs, creating a wholesome dish that's perfect for lunch or dinner. The honey-roasted pumpkin pairs beautifully with the nutty couscous, offering a delightful mix of textures and flavors.

18 Jan 2026
Cook time 25 min
Prep time 25 min

Ingredients:

4 cups pumpkin
2 tbsp honey
1/4 cup olive oil
1/2 cup orange juice
1 cup couscous
2 tbsp orange zest
2 tbsp currants
2/3 cup chicken gravy
1/3 cup pistachio nuts
1/3 cup spearmint
1/4 cup coriander leaves

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.

Instructions:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C).

2. Prepare the Pumpkin:
- 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.

3. Cook the Couscous:
- 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.

4. Prepare the Dressing:
- In a small bowl, whisk together the remaining 2 tbsp olive oil and the orange zest.

5. Assemble the Salad:
- 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.

6. Add the Nuts and Herbs:
- 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.

7. Serve:
- Serve the honey roasted pumpkin and couscous salad either warm or at room temperature. Enjoy as a side dish or a light main course.

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.

Honey roasted pumpkin and couscous salad FAQ:

How long should I roast the pumpkin?

Roast the pumpkin for about 25-30 minutes in a preheated oven at 400°F (200°C), until it is tender and golden brown. Stir halfway through for even cooking.

What type of couscous should I use?

You can use regular couscous for this recipe. Avoid using whole wheat or Israeli couscous unless adjustments are made to the cooking method.

Can I substitute honey with another sweetener?

Yes, you can substitute honey with maple syrup or agave nectar for a similar sweetness. Adjust the amount to taste, as some sweeteners may differ in sweetness.

How do I store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors may meld together, enhancing the taste.

Can I use a different type of nut instead of pistachios?

Yes, you can substitute pistachios with walnuts or almonds. Just ensure they are chopped to maintain a similar texture.

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.

Nutrition per serving

4 Servings
Calories 230kcal
Protein 7g
Carbohydrates 40g
Fiber 3.17g
Sugar 16g
Fat 22g

Honey roasted pumpkin and couscous salad