Pumpkin cous cous salad is a nutrient packed dish that is full of flavor and color! It can be easily customized based on the ingredients you have on hand and is super easy to put together. 

Even though we normally classify pumpkin as the star ingredient during the fall season, you don’t have to wait until then! Winter squash is actually available almost year round. You can also use different varieties of squash depending on what you can find at your local grocery store and farmer’s market.

It’s an explosion of flavors and textures, featuring sweet roasted pumpkin, fluffy couscous, tangy dressing, and the welcome crunch of nuts and bright pomegranate seeds. This salad is perfect for a light lunch, refreshing side dish, or even a vegetarian main course.

Another great fall salad is my Butternut and Beet Salad. It’s filling, packed with nutrition, and easy to make on a large scale to serve during holiday meals. 

Ingredients Needed:

• Pumpkin – peel and dice into 1 inch cubes. Don’t toss the seeds! Instead use them to make pumpkin seed pesto. 
• Seasoning: ground coriander, ground cumin, onion powder, garlic powder, salt, black pepper.
• extra-virgin olive oil, zest and juice of a lemon, and honey – makes the best sweet and tangy dressing. 
• pearl cous cous – cook beforehand according to the instructions listed on the box. 
• feta cheese
• Mint – chopped roughly. 
• chopped pecans – we recommend toasting them for the best flavor. 
• pomegranate arils – use the remaining seeds to make an Old Fashioned or Cosmo. 

How to Make Pumpkin Cous Cous Salad 

Line a baking sheet with parchment paper and preheat the oven to 425 degrees. 

In a large bowl, add the pumpkin, cumin, coriander, onion and garlic powder, ½ teaspoon of salt, ¼ teaspoon pepper, and 2 tablespoons of oil. Mix together to coat evenly. 

Transfer to the prepared pan, in a single layer. Roast for 15 minutes, then flip, and continue roasting for another 15 minutes. 

In a separate mixing bowl, add the remaining salt, pepper, oil, lemon juice and zest, and honey. Stir well, then add the cooked couscous. 

Mix in the pumpkin. 

Sprinkle the pecans, feta, and mint leaves in and stir gently. Garnish with pomegranate seeds and serve. 

How to Toast Pecans 

Add the chopped pecans to a large skillet. Over medium heat, stir frequently until they are golden brown and fragrant. This will take about 5 minutes. 

Substitutions and Variations 

Other veggies: feel free to roast any other veggies you have on hand like bell peppers, onions, and/or broccoli. 

Dried fruit: Dried cranberries or raisins would also taste delicious. 

More protein: Add some shredded chicken or chickpeas for an extra punch of protein. 

Vegan friendly: Omit the feta cheese and use maple syrup in place of the honey. 

Seeds: sunflower seeds or pepitas would add more crunch. 

Other Grains: Orzo, fennel, quinoa, or barley are a nice swap for the couscous. 

Squash: you can also use kabocha, butternut or other winter squash in place of the pumpkin. 

How to Store 

Keep leftover pumpkin cous cous salad in an airtight container in the refrigerator for up to 5 days. 

What’s The Difference Between Pearl Couscous And Israeli?

Though often called interchangeably, pearl couscous and Israeli couscous have distinct features.  Israeli couscous, developed in Israel as a rice substitute, is machine-made into larger balls with a chewier texture and nuttier flavor compared to the tiny, fluffy pearls of traditional couscous. While both are made from wheat flour or semolina, Israeli couscous undergoes a pre-drying process that gives it a toasted look and richer taste.

More of My Favorite Pumpkin Recipes: 

• Buckwheat Pumpkin Muffins
• Vegan Pumpkin Chocolate Chip Cookies
• Pumpkin Seed Butter
• Gluten Free Pumpkin Muffins
• Pumpkin Overnight Oats
• Creamy Pumpkin Pasta Sauce with Penne