Betty's Moroccan Roasted Pumpkin & Couscous Salad

Betty's Moroccan Roasted Pumpkin & Couscous Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Betty Bramanis


Couscous cooked in stock, paired with roasted sweet butternut pumpkin (squash), chick peas (garbanzo beans) and roasted pepitas (small green pumpkin seeds). This salad uses a Moroccan seasoning to add a bit of zing. Best made ahead of time - add the pepitas, olive oil and a generous squeeze of fresh lemon juice just before serving. Serve on it's own as a vegetarian dish or will grilled or BBQ'd meats. Note ** Pistachios can be used instead of pepitas.


☆☆☆☆☆ 0 votes

6-8 as a side dish
20 Min
25 Min


  • ·
    1 1/2 pounds (750g) butternut pumpkin - squash, peeled and cut into 1 inch (2cm) pieces
  • ·
    1 red onion, halved and each half cut wedges (i like thirds)
  • ·
    1 tablespoon olive oil
  • ·
    1 tablespoon moroccan seasoning
  • ·
    1 1/2 cups couscous
  • ·
    1 1/2 cups boiling water
  • ·
    1 teaspoon vegetable bullion
  • ·
    1 tin chickpeas (garbanzo) beans
  • ·
    1/2 cup toasted pepitas
  • ·
    a hand full of roughly chopped cilantro (coriander) optional
  • ·
    1/2 a lemon squeezed (about 2 tablespoons of juice)
  • ·
    2 tablespoons good quality olive oil - extra

How to Make Betty's Moroccan Roasted Pumpkin & Couscous Salad


  1. Heat oven to 440oF/220C and line a baking tray with baking paper.
  2. Place the pumpkin and onion in a bowl. Add the oil and Moroccan seasoning, toss with your hands to coat. Arrange on the tray in a single layer and bake for about 20-25 or until the pumpkin is golden and cooked.
  3. Mean while, toast the pepitas in a small pan over a medium heat for a few minutes, being sure to shake the pan continuously - they will burn fast so keep an eye on them. Alternatively, purchase already toasted pepitas.
  4. Place the couscous in a heat proof bowl. Add the vegetable stock to the boiling water and pour over the couscous. Cover with cling film and leave for 5 minutes.
  5. Place the cooked couscous in a large salad serving bowl and add the roasted pumpkin (squash), onions, drained and rinsed chick peas (garbanzo beans). Stir well and cover. Refrigerate.
  6. When you are just about to serve, add the pepitas, a lemon juice, extra olive oil and a cilantro (coriander).

Printable Recipe Card

About Betty's Moroccan Roasted Pumpkin & Couscous Salad

Leave a Comment

Prepare A Great Meal For Dad This Father's Day Recipe

Prepare a Great Meal for Dad This Father's Day

Kitchen Crew

Kick dad off the grill this Father's Day. Take over the tongs and prepare a great meal to show how much you care. While preparing the main dish, let dad...

9 Seriously Good Macaroni Salad Recipes

9 Seriously Good Macaroni Salad Recipes

Kitchen Crew @JustaPinch

Is it even summer without the proper summer salad side dishes? Seriously, just try for a minute to imagine a summer party without Aunt Nancy’s potato salad, your dad’s famous...

How To Make The Perfect Hard-boiled Egg Recipe

How to Make the Perfect Hard-Boiled Egg

Kitchen Crew @JustaPinch

They pack protein into a salad, are a fantastic on-the-go breakfast and a necessity for making deviled eggs. Hard-boiled eggs are fantastic but are a bit intimidating to cooks. Overcook...