Description
A vibrant and nutritious Roasted Pumpkin Couscous Salad featuring a medley of spiced roasted vegetables, pearl couscous, and plant-based ingredients, perfect to enjoy hot or cold as a wholesome main or side dish.
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 and Liquid
- 2 cups uncooked pearl/Israeli couscous
- 2 cups vegetable broth
- ¼ cup plant-based milk
Optional Toppings
- ¼ cup toasted or raw pumpkin seeds
- ¼ cup dry cranberries
- ¼ cup roughly chopped parsley
Instructions
- Preheat oven: Preheat the oven to 450 degrees F and prepare a large baking tray lined with a silicone mat or parchment paper.
- Prepare spice coating: In a large bowl, combine Italian seasoning, 2 teaspoons pumpkin spice, salt, pepper, and 2 tablespoons olive oil. Mix well to create the seasoning mixture.
- Coat vegetables and chickpeas: Add pumpkin, onion, bell pepper, broccoli florets, carrots, and chickpeas to the bowl. Toss thoroughly until all pieces are evenly coated with the spice oil mixture.
- Roast vegetables: Spread the coated veggies and chickpeas evenly on the baking tray. Roast in the oven for 30 minutes, checking at 20 minutes and adding more time if necessary until tender and slightly caramelized.
- Toast couscous: Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add couscous and cook for 2 minutes, stirring constantly to lightly toast and avoid burning.
- Cook couscous: Add vegetable broth, remaining 1 teaspoon pumpkin spice, salt, and pepper to the pot with couscous. Bring to a boil, cover, then turn off the heat and let it sit undisturbed for 10 minutes to absorb the liquid.
- Combine salad: Once the roasted vegetables are ready, transfer them to a large salad bowl. Add the cooked couscous and plant-based milk, then mix well to combine all ingredients evenly.
- Add toppings: Sprinkle optional pumpkin seeds, dry cranberries, and chopped parsley on top for added texture and flavor before serving hot or cold.
Notes
- Don’t skip the toasting: Lightly toasting the couscous until fragrant enhances its nutty flavor significantly.
- To save time: Use pre-chopped vegetables or a mandoline slicer to speed up the preparation process.
- Slice veggies evenly: Ensure all vegetables are cut into uniform sizes so they roast evenly and finish cooking simultaneously.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
