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Roasted Pumpkin Couscous Salad

Roasted Pumpkin Couscous Salad is a delicious and nutritious dish that brings together the flavors of autumn in every bite. With the sweet taste of pumpkin, the crunch of vegetables, and the chewy texture of couscous, this salad is perfect as a side or a main dish. It’s colorful, healthy, and so easy to make!

Why Make This Recipe

This recipe is a great way to enjoy seasonal ingredients while providing a balanced meal. It’s an excellent source of vitamins from the pumpkin and mixed vegetables, while the couscous adds a hearty grain component. The combination of flavors and textures makes it not only tasty but also visually appealing. Plus, it’s perfect for gatherings, potlucks, or a simple family dinner.

How to Make Roasted Pumpkin Couscous Salad

Ingredients:

1 cup couscous
2 cups vegetable broth
1 cup pumpkin, diced
1 cup mixed vegetables (e.g., bell peppers, zucchini, red onion), diced
1/2 cup pepitas (pumpkin seeds)
1/2 cup dried cranberries
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon cumin
1 teaspoon cinnamon
Fresh parsley for garnish

Directions:

Preheat the oven to 400°F (200°C).
In a bowl, toss the diced pumpkin and mixed vegetables with olive oil, salt, pepper, cumin, and cinnamon.
Spread the vegetables on a baking sheet and roast for about 25-30 minutes, or until tender.
Meanwhile, bring the vegetable broth to a boil and stir in the couscous. Remove from heat, cover, and let sit for 5 minutes.
Fluff the couscous with a fork and mix in the roasted veggies, pepitas, and dried cranberries.
Taste and adjust seasoning if needed.
Serve warm or at room temperature, garnished with fresh parsley.

How to Serve Roasted Pumpkin Couscous Salad

You can serve Roasted Pumpkin Couscous Salad as a warm dish or let it cool and serve it at room temperature. It pairs well with grilled chicken or fish for a complete meal. For a vegan option, enjoy it on its own as a hearty salad. Adding a drizzle of balsamic glaze on top can enhance the flavors even more!

How to Store Roasted Pumpkin Couscous Salad

To store your salad, place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. If the salad seems dry after storing, you can add a little olive oil or broth to refresh it before serving.

Tips to Make Roasted Pumpkin Couscous Salad

Make sure to cut your pumpkin and vegetables into similar-sized pieces to ensure even cooking.
You can substitute any mixed vegetables with your favorites or whatever you have on hand.
For extra flavor, toast the pepitas in a pan for a few minutes before adding them to the salad.
If you want a bit more protein, feel free to add chickpeas or nuts to the mix.

Variation

You can change this recipe by adding different spices or herbs according to your taste. Consider adding feta cheese for a creamy texture or adjusting the spices to include things like chili powder for some heat. You can also incorporate other grains like quinoa or farro for a different base.

FAQs

1. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin can be used, but fresh roasted pumpkin provides a better flavor and texture.

2. Is this salad gluten-free?
Couscous is made from wheat, so it’s not gluten-free. You can replace couscous with quinoa or rice if you need a gluten-free option.

3. How long will the salad keep in the fridge?
The salad can be stored in an airtight container in the fridge for about 3 days. Just add a little olive oil or broth to refresh it before serving.