Description

A vibrant and hearty Roasted Pumpkin Couscous Salad featuring a medley of spiced roasted vegetables and tender pearl couscous. This versatile dish can be enjoyed hot or cold, making it perfect for any season or meal. Packed with wholesome ingredients like chickpeas, broccoli, and a blend of spices, it offers both flavor and nutrition in every bite.

Ingredients

Scale

Spice Mix and Oils

1 tablespoon Italian seasoning
3 teaspoons pumpkin spice, divided
Salt and pepper to taste
3 tablespoons olive oil, divided

Roasted Vegetables and Chickpeas

4 cups pumpkin, peeled and cubed
1 large red onion, cut into wedges
1 red or green bell pepper, cut into wedges
1 cup broccoli florets
1 cup sliced carrots
1 (15-ounce) can chickpeas, drained and rinsed

Couscous

2 cups uncooked pearl/Israeli couscous
2 cups vegetable broth

Finishing Touches

¼ cup plant-based milk
¼ cup toasted or raw pumpkin seeds (optional)
¼ cup dry cranberries (optional)
¼ cup roughly chopped parsley (optional)

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Instructions

Preheat the Oven: Preheat your oven to 450 degrees Fahrenheit and prepare a large baking tray lined with a silicone mat or parchment paper to prevent sticking.
Prepare the Veggies and Chickpeas: In a large bowl, combine Italian seasoning, 2 teaspoons pumpkin spice, salt, pepper, and 2 tablespoons olive oil. Toss in pumpkin, red onion, bell pepper, broccoli florets, carrots, and chickpeas, mixing well until everything is evenly coated with the spice and oil mixture.
Roast the Vegetables: Spread the coated vegetables and chickpeas evenly on the prepared baking tray. Roast in the oven for 30 minutes, checking at 20 minutes to ensure they are roasting evenly and adjusting time as needed until tender and lightly browned.
Toast the Couscous: While the veggies are roasting, heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the pearl couscous and cook while stirring constantly for about 2 minutes until it becomes fragrant and lightly toasted, avoiding burning.
Cook the Couscous: Pour in the vegetable broth, add 1 teaspoon pumpkin spice, and season with salt and pepper. Bring to a boil, then cover the pot, turn off the heat, and let it sit undisturbed for 10 minutes until the couscous has absorbed the liquid and is tender.
Combine and Serve: Once the roasted vegetables and couscous are ready, transfer both to a large salad bowl. Add the plant-based milk and mix well to combine. Garnish with pumpkin seeds, dry cranberries, and chopped parsley if desired. Serve warm or chilled.

Notes

Don’t skip the toasting step to enhance the nutty flavor of the couscous.
To save preparation time, use pre-chopped vegetables or a mandoline slicer.
Slice vegetables evenly to ensure uniform roasting and avoid some pieces cooking faster than others.

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 5 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 7 g
Cholesterol: 0 mg