Pumpkin Couscous Salad
A quick, flavorful salad that combines roasted pumpkin, couscous, and a tangy maple-lemon dressing, topped with crunchy pepitas and sweet cranberries. High in fiber and plant-based protein, this vibrant dish is perfect for lunch, a side dish, or meal prep.
Equipment
- 1 Large Baking Sheet or Air Fryer Basket
- Parchment paper (optional)
- 1 mixing bowl
- Measuring Cups and Spoons
- Knife and cutting board
- Lemon squeezer
- Dry skillet or pan (for toasting seeds)
Ingredients
- 2 cups diced pumpkin about 8 oz, ½-inch cubes
- 1 small red onion thinly sliced
- 1 tablespoon olive oil plus extra for roasting
- Salt and pepper to taste
- 1 cup small couscous
- ½ teaspoon salt omit if using flavored couscous
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1⅓ cups boiling water or salted vegetable broth
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice divided
- ¼ –⅓ cup dried cranberries
- ¼ –⅓ cup pepitas pumpkin seeds
- ¼ cup cilantro leaves roughly chopped
Instructions
- Prepare Pumpkin and Onion for Roasting: Preheat your oven to 400°F (200°C) or prepare your air fryer according to manufacturer instructions (usually preheating to 375°F works best). If using an oven, line a large baking sheet with parchment paper for easy cleanup, or lightly coat it with olive oil using a brush or sprayer. This prevents sticking and ensures even roasting.Peel (if necessary) and dice the pumpkin into uniform ½-inch cubes for consistent cooking. Thinly slice the red onion into half moons, aiming for even thickness so they roast evenly without burning. Arrange the pumpkin cubes and onion slices evenly on the baking sheet in a single layer. Ensure onion tips are tucked downwards or spread flat to prevent excessive charring. Lightly spray or drizzle the vegetables with olive oil, and season with a sprinkling of salt and freshly ground black pepper to enhance flavor.
- Roast Pumpkin and Onion: Place the baking sheet in the preheated oven and roast for 15–18 minutes, turning once halfway through to ensure even browning. Roast until the pumpkin is tender when pierced with a fork and has a lightly caramelized exterior. If using an air fryer, air fry the pumpkin and onion for 7–8 minutes without flipping, checking at around 6 minutes to ensure they do not burn. Remove once golden brown and aromatic.
- Prepare Couscous Base: While the pumpkin is roasting, grab a large mixing bowl. Add 1 cup of uncooked small couscous, salt, garlic powder, and onion powder. Mix briefly to combine the dry seasonings with the couscous for even flavor distribution.Boil 1⅓ cups of water (or use salted vegetable broth for richer taste). Carefully pour the boiling liquid over the couscous mixture, stirring gently to incorporate. Cover the bowl with a lid or plate to trap steam, allowing the couscous to absorb the liquid fully. Let it sit undisturbed for about 5 minutes.Once the couscous is tender and has absorbed all the liquid, fluff it gently with a fork. Fluffing keeps the couscous light and separates the grains, preventing clumping and ensuring a soft texture.
- Prepare Maple Lemon Dressing: In a small bowl, combine 1 tablespoon of fresh lemon juice with 1 tablespoon of olive oil and 2 tablespoons of maple syrup. Whisk together until emulsified — the dressing should be smooth, slightly thickened, and glossy. This dressing offers a delicate balance of tangy citrus and subtle sweetness, complementing the roasted pumpkin perfectly.Pour the dressing over the fluffed couscous and stir gently until each grain is coated evenly. Taste and adjust seasoning if needed.
- Toast Pepitas for Extra Crunch: Place ¼–⅓ cup of raw pepitas (pumpkin seeds) in a dry skillet over medium-low heat. Stir constantly for 2–3 minutes, listening for a gentle popping sound or watching for a golden hue. Toasting brings out the nutty aroma and enhances the flavor of the seeds. Remove the skillet from heat and set aside to cool slightly before adding to the salad.
- Combine All Salad Ingredients: Once pumpkin and onion are roasted, transfer them carefully to the bowl of couscous and dressing. Add dried cranberries and the toasted pepitas. Roughly chop ¼ cup of fresh cilantro leaves and fold them gently into the mixture. The cranberries add bursts of sweetness, the pepitas provide crunch, and the cilantro adds fresh herbal notes that brighten the dish.
- Adjust Flavors and Serve: Taste the salad and adjust seasoning to your preference. Add extra lemon juice for brightness, more salt for seasoning, or additional pepper for mild heat. The beauty of this salad is its flexibility, allowing adjustments to match your taste.Serve warm as a comforting side dish, at room temperature for easy meal prep, or chilled for a refreshing salad option. Store leftovers in an airtight container in the refrigerator for up to 3 days, and enjoy as a nourishing lunch or side.
Notes
- Pumpkin Choice: You can use sugar pumpkin, kabocha squash, or butternut squash — each adds its own unique sweetness and texture. Adjust roasting time if using denser squash varieties.
- Couscous Tips: Use small couscous for best results. If using flavored couscous, omit added salt and seasonings in the recipe. For plain couscous, season the boiling liquid for depth of flavor.
- Onion Variations: Roasting onions mellows their sharpness. If you prefer raw onions for more bite, finely dice them and use less to avoid overpowering the salad. Sweet Vidalia onions or scallions are also great options.
- Seed Substitutions: Pepitas add crunch and a nutty flavor, but you can swap them for sunflower seeds, slivered almonds, or chopped walnuts for variation.
- Optional Add-Ins: This salad is highly adaptable. Try adding cooked chickpeas, roasted bell peppers, diced apples, roasted sweet potatoes, feta cheese, or artichoke hearts for extra texture and flavor.
