Pumpkin Couscous Salad (with Roasted Pumpkin!)

Pumpkin couscous salad in a large serving bowl with serving tongs.

Pumpkin Couscous Salad (with Roasted Pumpkin!)

This Pumpkin Couscous Salad is comforting, nourishing, and easy to make. In just 5 easy steps, you can whip up a crowd-pleasing, elevated salad that can be served warm or cold. It is perfect for wowing guests at Thanksgiving or Christmas. You can even top it with your favorite protein! The festive fall flavors and textures pair beautifully with chicken, turkey, shrimp, or fish.

Course Appetizer, Lunch, Main Course, Salad, Side Dish

Cuisine American

Diet Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Prep Time 45

Cook Time 27

Total Time 1 12

Servings servings

Calories 224kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

1 recipe maple brown sugar roasted pumpkin
1 ½ cups dried pearl couscous
2 ¼ cups water
1 tablespoon olive oil
2 cups thinly sliced lacinato kale (about 1 bunch) spinach or arugula would also work
1 honeycrisp apple, diced
¼ cup pepitas, chopped pistachios, or toasted pecans
¼ cup dried cranberries
¼ cup pomegranate seeds
¼ cup crumbled feta
½ cup pumpkin salad dressing plus extra for drizzling on top

Instructions

Prepare and roast the maple brown sugar pumpkin according to these instructions. Set aside.
Combine couscous, water, and olive oil in a medium saucepan. Set over medium heat. Bring to a boil, then reduce the heat to low. Cover and simmer for 12 minutes, or until the liquid is absorbed.
While waiting on the couscous to cook, make the pumpkin salad dressing according to these instructions.
Once couscous is done, remove from heat and stir to help it fluff. Allow to cool for 5 minutes, then add kale (or spinach/arugula) and ½ cup of the pumpkin salad dressing. Stir to combine while the greens wilt from the heat of the pan.
To assemble the salad: Transfer kale/couscous mixture to a large serving bowl or platter. Set aside some of the toppings for garnish, then add the remaining roasted pumpkin, apples, pepitas (or pistachios/pecans), dried cranberries, pomegranate seeds, and crumbled feta to the bowl with the couscous. Mix to combine. Add the toppings you set aside on top. Serve with extra dressing on the side to add as needed.

Notes

I recommend using pearl couscous (or Israeli couscous) because it is larger in size than traditional couscous and stands out against all the other ingredients.
If you want to make this year-round (or aren't a fan of pumpkin), you can use cubed butternut squash instead of pumpkin!

Nutrition