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pumpkin couscous salad
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4.78 from 9 votes

Moroccan Cauliflower and Pumpkin Couscous Salad

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.
Prep Time10 mins
Cook Time20 mins
Course: Salad
Cuisine: Mediterranean
Keyword: pumpkin couscous salad
Servings: 6 serves
Calories: 318kcal


  • 2 cups diced butternut pumpkin
  • ½ large cauliflower cut into small florets
  • 2 teaspoon Moroccan seasoning
  • 2 tablespoon 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 teaspoon 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.


To store: Pop the salad into an airtight container in the fridge and consume within a couple of days.


Calories: 318kcal | Carbohydrates: 36g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 171mg | Potassium: 526mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5362IU | Vitamin C: 44mg | Calcium: 161mg | Iron: 2mg