Moroccan Spiced Pumpkin Couscous Salad

Dive into the vibrant flavors of North Africa with this Moroccan Spiced Pumpkin Couscous Salad, a perfect harmony of warm spices and fresh, fruity accents. Tender, oven-roasted pumpkin cubes are coated in cumin, cinnamon, and paprika, giving them a rich, aromatic depth. Combined with fluffy couscous, chewy dried apricots, raisins, toasted almonds, and a drizzle of a zesty lemon-honey dressing, this salad is as bright in flavor as it is in color. Fresh parsley, mint, and optional ruby-red pomegranate seeds add refreshing herbal notes and a touch of sweetness, making it a show-stopping dish. Perfect as a hearty side or a light main course, this easy-to-make recipe is ready in under 40 minutes and ideal for meal prep, potlucks, or festive gatherings. Your table will thank you.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams pumpkin (cubed)
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup couscous
• 1.25 cups boiling water
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 0.25 cup dried apricots (chopped)
• 0.25 cup raisins
• 0.25 cup slivered almonds (toasted)
• 0.5 cup fresh parsley (chopped)
• 0.25 cup fresh mint (chopped)
• 0.25 cup pomegranate seeds (optional)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Place the cubed pumpkin on a baking tray. Drizzle with 2 tablespoons of olive oil and sprinkle with ground cumin, cinnamon, paprika, salt, and black pepper. Toss well to coat evenly.

Step 3

Roast the pumpkin in the oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.

Step 4

While the pumpkin is roasting, prepare the couscous. In a medium heatproof bowl, mix the couscous with 1 tablespoon of olive oil and a pinch of salt. Add the boiling water, stir, cover, and let it sit for 10 minutes.

Step 5

Fluff the couscous with a fork and let it cool slightly.

Step 6

In a small bowl, whisk together the lemon juice, honey, and a pinch of salt to create the dressing.

Step 7

In a large bowl, combine the roasted pumpkin, couscous, chopped dried apricots, raisins, toasted slivered almonds, fresh parsley, and fresh mint.

Step 8

Drizzle the dressing over the salad and toss gently to combine.

Step 9

If using, sprinkle the top with pomegranate seeds for a burst of color and sweetness.

Step 10

Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld together.

Nutrition Facts

Serving size	(1364.1g)

Amount per serving	% Daily Value*
Calories	1262.1

Total Fat 59.6g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2764.2mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 25.0g	0%
Total Sugars 89.1g
Protein 27.7g	0%

Vitamin D 0IU	0%
Calcium 763.2mg	0%
Iron 23.3mg	0%
Potassium 4381.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 8.1%

Carbs: 52.6%