🤖 Created with AI assistance and editorially reviewed · About our AI transparency
Couscous Pumpkin Salad
Fluffy couscous with sweet roasted pumpkin, chickpeas and plenty of parsley, brought together by a fiery harissa dressing. A meal-prep salad with real character, even cold..
Cook time
45 min
Servings
4
Ingredients
8
Nutrition
per serving330 kcal
Calories
10 g
Protein
12 g
Fat
45 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
Heat the oven to 200 °C. Toss the pumpkin cubes with a tablespoon of the oil and salt and roast for 25 minutes until tender and golden.
- 2
Put the couscous in a bowl, pour over 250 ml of boiling salted water, cover and let it swell for 5 minutes. Fluff it up with a fork.
- 3
For the dressing, stir together the harissa, remaining olive oil and lemon juice. Drain and rinse the chickpeas.
- 4
Fold the pumpkin, chickpeas and chopped parsley through the couscous. Stir in the dressing and season with salt.
