Israeli couscous and roasted vegetables come together in this Moroccan cauliflower and pumpkin couscous salad which is sure to be a crowd pleaser. A dollop of yoghurt dressing on top and you are good to go. Packs well for lunch the next day and can easily be prepared ahead of time for a delicious salad without the fuss.
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust and use myself.
Moroccan Cauliflower and Pumpkin Couscous Salad
If you are in need of a show-stopping salad then you have come to the right place.
This Cauliflower and Pumpkin Couscous Salad is just bursting with beautiful fresh and punchy flavours that complement each other so well.
Filling enough to be eaten on it's own for lunch or pair with some grilled chicken or fish, and you have yummy dinner on the table in no time.
What Ingredients Am I Going To Need?
Don't worry, the fanciest thing you are going to need here is some Moroccan spice blend and Israeli couscous. They should be pretty easy to find in your local store, but if you can't access it then go ahead and click those links and order your own.
The seasoning is super versatile and I use it ALL the time so it won't go to waste.
You will need:
- Butternut pumpkin
- Pearl/Israeli couscous
- Moroccan Seasoning
- A mixture of pumpkin seeds, sunflower seeds and almonds
- Coriander (cilantro)
How To Make Pumpkin Couscous Salad.
It looks a wee bit fancy, but cauliflower and pumpkin couscous salad is super easy to put together.
Simply roast your veggies, cook your couscous and crumble your feta. Pile it onto a big plate, dollop on some yoghurt and you are good to go.
You can eat it warm or cold depending on your preference.
I quite like having it warm as the heat from the cooked veggies and couscous makes the feta all melty, which is just delicious.
If you prefer a cold salad then simply allow some extra time for the veggies to cool down, or you can make them ahead of time and store in the fridge until you are ready to assemble the salad.
Store leftovers in an airtight container in the fridge and pack for lunch the next day.
Is This A Main Or Should It Be Served With Something Else?
Pumpkin couscous salad is super filling due to the carbs in the pasta and all the veggies you have jam-packed in there.
It works well served all by itself as a vegetarian salad, but if you are someone who thinks salads have to be sides then serve this up with some:
- Grilled chicken
- Grilled fish
- Pork chops
- Crispy Tofu
Need Some More Epic and Unique Salad Recipes?
I happen to be a bit obsessed with over the top salads, so I have more than a few to share with you! Check these out:
- Avocado Chicken Salad Recipe with Passionfruit Vinaigrette
- Haloumi and Couscous Pomegranate Salad Recipe
- Crunchy Noodle Salad With Crispy Tofu and Cabbage
- Radish Pea and Quinoa Shaved Asparagus
- 31 Unique Salad Recipe
Venture forth and make your own Moroccan Cauliflower and Pumpkin Couscous Salad now and then pop back and let me know what you thought.
Moroccan Cauliflower and Pumpkin Couscous Salad
- 2 cups diced butternut pumpkin
- ½ large cauliflower cut into small florets
- 2 tsp Moroccan seasoning
- 2 tbsp extra virgin olive oil or cooking oil of choice
- 2 cups arugula (rocket)
- 1 cup Israeli couscous (also known as pearl couscous)
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup almonds roughly chopped
- ½ cup feta crumbled
- ½ cup plain Greek yoghurt
- 1 lemon zested and juiced
- 1 cup cilantro (corriander) sprigs
- Preheat the oven to 200C (395F) and line a baking tray with baking paper. Put the diced pumpkin and the cauliflower florets on the tray, drizzle with 2tsp of the olive oil, Moroccan seasoning, salt and pepper and toss to combine. Pop into the oven and roast, turning occasionally for about 20 minutes, or until the pumpkin and cauliflower have a nice golden color to them.
- Place the arugula on a large serving plate or salad bowl and pop to the side until ready.
- While the veggies are roasting cook the couscous in a large saucepan of boiling water for around 8 minutes, or until tender to the touch. Once cooked, rinse under cold water, drain well and place into a large bowl with 1 tsp of olive oil and toss to combine.
- Once cooked, add the pumpkin and cauliflower to the couscous mixture in the bowl with the pumpkin seeds, sunflower seeds, almonds, fetta and lemon juice. Toss to combine and then layer on top of the arugula (rocket) on the serving plate.
- Mix the lemon zest through the Greek yoghurt. Drizzle the yoghurt mixture over the salad and then sprinkle the cilantro sprigs over the top. Serve and enjoy.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you enjoyed this recipe then you might want to try these:
Be sure to join me over on Instagram for some tips, tricks, and behind the scenes.