Pumpkin and Couscous Salad
Last spring I planted a few Kent pumpkin and butternut squash vines. They were slow to start, but within two months they had sprawled right across the veggie patch. I would have let them run into the paddock, but the kangaroos that wander in during the late afternoons would have ransacked them, so I kept the vines tucked safely inside the fence.
By the time autumn arrived, the pumpkin foliage had well and truly taken over. Picking other vegetables, or even pulling weeds, became a bit of a mission. By mid-autumn the first pumpkins finally ripened, and after that it felt like an avalanche.
Once picked, I cure them on a sunny windowsill or verandah, turning them every day or two for a week. It makes them last longer and brings out the sweetness and soft nuttiness I love. Once cured, pumpkins will keep for several months if stored somewhere cool, dry, and well-ventilated. A pantry shelf or garage works perfectly.
It is important to pick pumpkins only when they are fully ripe, as they will not ripen off the vine and will spoil quickly.
Pumpkins aren’t especially demanding, but they do like room to sprawl and regular deep watering, especially while they are setting fruit. I work compost into the soil before planting, then mostly let them do their thing. Once they get going, they grow with such enthusiasm it feels like they are trying to take over the whole garden (wink-wink).
I didn’t always love pumpkin and as a kid, often left behind on a dinner plate. These days it is one of my favourites. Roasted with spices, blended into soups, stirred through curries, or sliced into salads, it has found a permanent place in my kitchen.
This pumpkin and couscous salad is one I have been making for years. It has all the contrasts I love in a dish: creamy, crunchy, fresh, and zesty. The pumpkin is roasted with warmed honey, lemon, and a scattering of sesame seeds, then folded through couscous with pomegranate, almond dukkah, goat’s cheese, and plenty of mint and coriander.
The pomegranate is what makes it sing, little bursts of brightness that cut through the richness and bring everything together.
Most years, the pomegranate tree at our beach house gives us enough fruit for a few salads and then some. This year the parrots got to it first. I didn’t manage to net it in time and the fruit was gone almost within a day. Thankfully the local grocer had some. Not cheap, but worth it for that tangy, juicy sparkle on the plate.
This salad is especially good with Moroccan-style chicken. I will share that recipe with you soon.
Pumpkin and Couscous Salad
This pumpkin, couscous, and pomegranate salad is a celebration of colour and texture, with sweet roasted pumpkin, fresh herbs, crunchy dukkah, and creamy feta all coming together in one bowl. It pairs beautifully with any roast or barbecue, but is just as good on its own as a full-bodied vegetarian dish. You can also make it your own by adding a handful of cooked chickpeas, some steamed green beans, a squeeze of extra lemon juice, or a drizzle of good olive oil just before serving.
Serves 6
Ingredients
1/2 medium size Kent pumpkin, seeded, peeled and cubed to 2cm pieces
2 tbsp honey
Juice of 1 large lemon
1 tbsp sesame seeds
1 tsp sea salt
2 tbsp good quality extra virgin olive oil
For the almond dukkah
1/3 cup sliced almonds
1/2 tbsp sesame seeds
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp sea salt flakes
For the Salad
1 cup uncooked couscous
2 tbsp good quality extra virgin olive oil
1 cup loosely packed fresh coriander leaves
1 cup loosely packed fresh mint leaves
1 pomegranate
200g soft goats cheese or Persian feta (you can also use other creamy feta cheese)
1/4 red onion, thinly sliced
Method
Preheat the oven to 200°C (fan-forced). Line a large baking tray with baking paper.
Place the cubed pumpkin in a large bowl. Warm the honey slightly so it runs easily, then pour it over the pumpkin along with the lemon juice, sesame seeds, olive oil, and salt. Toss well to coat. Spread evenly on the prepared tray and roast for about 25 minutes, turning the pieces halfway through, until golden and tender. Set aside to cool.
While the pumpkin is roasting, make the almond dukkah. Toast the sliced almonds in a dry pan until lightly golden, then add the sesame seeds and toast briefly. Remove from the heat and stir through the cumin, coriander, turmeric, and sea salt flakes. The residual heat will bring out the fragrance of the spices without burning them. Set aside.
Prepare the couscous according to the packet instructions, adding olive oil and using about 1 tablespoon less water than directed. This leaves room for the couscous to absorb the juices of the salad later. Fluff with a fork and let cool slightly.
Wash and dry the herbs, then pluck the leaves from their stems. Seed the pomegranate and slice the onion finely.
Once the pumpkin has cooled, toss it gently with the couscous, herbs, pomegranate seeds, and onion. Pile onto a serving platter, scatter over the dukkah, and crumble the goat’s cheese or feta on top.
