Pumpkin Couscous And Rocket Salad Recipe

Name: Pumpkin Couscous And Rocket Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Pumpkin; 1/4 cups Olive Oil; Sea Salt, to taste; Ground Pepper To Taste; 1 cup Chicken Stock; 1/4 cups Dry White Wine; 1 cup Whole Wheat Couscous; 1 whole Lemon, Zested; 3 Tablespoons Lemon Juice, Divided; 1 whole Sage Leaf, Minced; 4 cups Baby Arugula (rocket); 1/4 cups Feta Cheese; 1/2 whole Small Red Onion, Sliced Thinly; 1/4 cups Dried Cranberries; 1/2 cups Lemon Vinaigrette (optional, To Serve); 1 cup Croutons (optional, To Serve); 1 Tablespoon Balsamic Vinegar (optional, To Serve)

Servings: persons

2 pounds Pumpkin
1/4 cups Olive Oil
Sea Salt, to taste
Ground Pepper To Taste
1 cup Chicken Stock
1/4 cups Dry White Wine
1 cup Whole Wheat Couscous
1 whole Lemon, Zested
3 Tablespoons Lemon Juice, Divided
1 whole Sage Leaf, Minced
4 cups Baby Arugula (rocket)
1/4 cups Feta Cheese
1/2 whole Small Red Onion, Sliced Thinly
1/4 cups Dried Cranberries
1/2 cups Lemon Vinaigrette (optional, To Serve)
1 cup Croutons (optional, To Serve)
1 Tablespoon Balsamic Vinegar (optional, To Serve)

1
Preheat the oven to 350u00b0F. Slice the pumpkin in half and scoop out the seeds and strings. Next cut each half into quarters or sixths and remove the stem. Place the pumpkin on a cookie sheet, cut side up. Coat well with the oil and season with sea salt and pepper to taste. Roast until flesh is golden and tender, about one hour.
2
Remove the pumpkin from the oven and set aside to cool. In the meantime, prepare the couscous. Bring the chicken stock and dry white wine to a boil together in a small sauce pan. Add the couscous, lemon zest, 1 tablespoon of lemon juice and the minced sage to a heat proof bowl. Add the boiling stock to the couscous, cover and set aside for five minutes.
3
Next, peel and cut the pumpkin into 1-inch cubes. Add the pumpkin to the finished couscous and toss through. Divide the arugula between two to four serving dishes and drizzle the greens with a touch of lemon juice (the remaining 1-2 tablespoons). Top with the couscous/pumpkin mix, the feta, red onion slices and cranberries. If desired, serve with a lemon vinaigrette, croutons and splash of balsamic vinegar.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds Pumpkin, 1/4 cups Olive Oil, Sea Salt, to taste, Ground Pepper To Taste, and more.

Yes, Pumpkin Couscous And Rocket Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pumpkin Couscous And Rocket Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions