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Roast Pumpkin and Couscous Salad-Fresh Connection

Roast Pumpkin and Couscous Salad



  • 800g butternut
  • 1 Tbsp olive oil
  • 1 Tbsp za’atar 
  • 250g couscous
  • 310 mls hot chicken stock
  • 1 Tbsp roughly sliced preserved lemon rind
  • 1/4 C shredded mint leaves
  • 200g firm feta, crumbled

Honey-Cumin Dressing 

  • 1 Tbsp honey
  • 1/2 tsp ground cumin
  • 1 Tbsp olive oil
  • 1 Tbsp red or white wine vinegar


  1. Preheat the oven to 200 C.
  2. Cut the butternut in thick slices and peel. Place the butternut on a baking tray lined with non-stick baking paper and brush with oil and za’atar.
  3. Bake for 25 minutes or until golden.
  4. Place the couscous in a bowl and pour over the stock. Cover with plastic wrap and allow to stand for 5 minutes or until the stock has been absorbed.
  5. Stir the rind and mint through the couscous.
  6. To make the dressing, whisk together the honey, cumin, oil and vinegar.
  7. Spoon the couscous over the pumpkin and pour the dressing on top.
  8. Mix carefully.
  9. Crumble feta over the top.


  1. You can also add a handful of chopped pistachios in the cumin dressing. If you like haloumi cheese, you can replace the feta with haloumi but you need to add the haloumi in the oven with the pumpkin. Cut into slices and remove when it is browned.

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