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 any fuss.
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I just love using heavily spiced cauliflower in recipes like this, you can find another example of how this combination works so well with my Spiced Cauliflower Fritters. Or, if you love adding pumpkin to everything then try out this Roasted Garlic and Pumpkin Hummus.
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 beautifully fresh and punchy flavors that complement each other so well.
Filling enough to be eaten on its own for lunch or paired with some grilled chicken or fish, and you have yummy dinner on the table in no time.
What Ingredients Am I Going To Need?
They should be pretty easy to find in your local store, but if you can't access them then go ahead and click the links above and order your own.
The seasoning used in this hearty salad is super versatile and can be used in so many recipes, so it won't go to waste.
You will need:
- Butternut pumpkin: you can use any variety of pumpkin here, but I really enjoy the sweetness of a butternut pumpkin against the spices used;
- Cauliflower: you can use any variety of cauliflower, the gold and purple cauliflowers add a great twist to the visual appeal of the salad;
- Pearl/Israeli couscous: this is the larger couscous, not the smaller variety;
- Moroccan Seasoning: you can usually find this in the spice section, it is quite common;
- Nuts and seeds: a mixture of pumpkin seeds, sunflower seeds and almonds
- Feta: use a good quality creamy feta to really bring out the flavors of the salad
- Fresh lemon
- Fresh coriander (cilantro) leaves: I would only use the fresh herb here, dried corriander just will not have the same appeal;
- Greek yoghurt: I use a full fat version, but feel free to use a fat-free version if that is what you prefer.
How To Make Pumpkin Couscous Salad.
It looks a wee bit fancy, but cauliflower and pumpkin couscous salad really is super easy to put together.
- roast your veggies,
- cook your couscous
- crumble your feta
- pile it onto a big plate
- dollop on some yoghurt and you are good to go.
It is perfect for serving family-style at your next gathering
This salad can be enjoyed either 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 before constructing the salad.
The individual elements of the salad can also be made ahead of time and stored in the fridge until ready to be assembled and served.
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 of the hearty veggies you have jam-packed in there.
It works well served all by itself as a vegetarian salad.
However, if you are someone who thinks salads have to be side dishes then serve this up with some:
- Grilled chicken
- Grilled fish
- Grilled lamb chops
- Pork chops
- Crispy Tofu
Do what works for you.
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.