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Roasted Pumpkin and Couscous Salad

Roasted Pumpkin and Couscous Salad with a Mint, Lemon and Mustard Dressing

Apriena Jugoo Pummer
Vegetarian, delicious hearty salad.
Prep Time 10 mins
Cook Time 35 mins
Course Appetizer, Lunch, Main Course, Salad, Side Dish
Cuisine all, Mediterranean
Servings 4 people


  • 600 grams McCain Pumpkin Chunks
  • 2 tablespoons olive oil
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon powder
  • I teaspoon minced garlic
  • Salt and pepper to taste
  • 100 grams rocket
  • 1 cup couscous
  • 1 bunch chopped spring onions
  • 125 grams pomegranate seeds
  • Mint Lemon and Mustard Dressing :
  • 5 tablespoons olive oil
  • Juice of 1 lemon
  • 2 tablespoons honey
  • 2 tablespoons mustard Handful of mint leaves chopped
  • Salt and pepper to taste
  • Combine all the ingredients for the mint lemon and mustard dressing and mix until well combined.


  • Preheat oven to 200 degrees Celsius
  • Lay the pumpkin on a baking tray
  • Drizzle with olive oil and toss with chilli powder, ground cumin, cinnamon powder, garlic, salt and pepper
  • Roast for 25- 30 minutes until the pumpkin is cooked
  • Whilst the pumpkin is roasting, cook the couscous according to package instructions and set aside
  • Combine the pumpkin, couscous, rocket, chopped spring onions and pomegranate and toss well
  • Drizzle with the minty dressing and mix well
  • Taste and adjust salt and pepper if needed
Keyword couscous, easy, healthy, pomegranate, pumpkin, quick, salad, vegetarian