Looking for a dish that perfectly blends warmth and freshness, all while being a feast for the eyes? Dive into the vibrant world of our Roasted Pumpkin Couscous Salad, a Mediterranean delight that’s as versatile as it is delicious! Whether served hot straight from the oven or chilled as a refreshing side, this salad is sure to impress your family and friends. With its tender roasted pumpkin, fluffy couscous, and a sprinkle of feta, this recipe is not just a meal; it’s a celebration of flavors and textures. Ready to tantalize your taste buds? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 cup couscous
- 2 cups vegetable broth
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the pumpkin, allowing it to become tender and caramelized.
- Prepare the pumpkin by peeling and cubing it into bite-sized pieces, approximately 1-inch cubes. This size will ensure even cooking and roasting.
- In a large mixing bowl, combine the cubed pumpkin with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss until the pumpkin is evenly coated.
- Spread the seasoned pumpkin cubes in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Roast the pumpkin in the preheated oven for about 25-30 minutes, or until it is fork-tender and lightly browned. Be sure to stir the pumpkin halfway through the roasting time for even cooking.
- While the pumpkin is roasting, prepare the couscous. In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat.
- Once the broth is boiling, remove the saucepan from heat and stir in 1 cup of couscous. Cover the saucepan with a lid and let it sit for about 5 minutes to allow the couscous to absorb the broth.
- After 5 minutes, fluff the couscous with a fork to separate the grains. This will give the couscous a light and airy texture.
- Once the pumpkin is finished roasting, remove it from the oven and let it cool slightly. This will help preserve its texture when mixed with the couscous.
- In a large mixing bowl, combine the roasted pumpkin, fluffed couscous, and the remaining 2 tablespoons of olive oil. Gently toss to combine.
- Add the chopped fresh parsley to the bowl and mix well. The parsley will add a fresh flavor and vibrant color to the salad.
- If desired, crumble the feta cheese over the top of the salad for added creaminess and flavor. Mix gently to incorporate.
- This salad can be served warm or cold, making it a versatile dish. If serving cold, allow the salad to cool to room temperature before refrigerating for at least 30 minutes.
- Serve the roasted pumpkin couscous salad as a side dish or a light main course, and enjoy the delightful flavors of the Mediterranean!
Tips
- Choose the Right Pumpkin: For the best flavor and texture, opt for a medium-sized pumpkin, such as sugar pumpkin or pie pumpkin, which are sweeter and creamier when roasted.
- Perfectly Roasted Pumpkin: Ensure your pumpkin cubes are evenly cut to about 1-inch pieces for consistent roasting. Stir them halfway through cooking to achieve that beautiful caramelization on all sides.
- Fluff the Couscous: After letting the couscous absorb the broth, use a fork to fluff it gently. This will keep the grains separate and light, enhancing the overall texture of your salad.
- Herb Variations: Feel free to experiment with herbs! Fresh mint or basil can add a unique twist to your salad, complementing the pumpkin and couscous beautifully.
- Feta Cheese Optional: If you're not a fan of feta or want a dairy-free option, try adding toasted nuts or seeds for an extra crunch.
- Make-Ahead Tip: This salad can be made ahead of time! Just prepare it and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serving Suggestions: Pair this salad with grilled chicken or fish for a complete meal, or enjoy it as a light lunch on its own.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
