Couscous, Roast Pumpkin & Chickpea Salad

Great textures & flavours in this salad make it a really tasty treat. Serve as a side salad with a braai or buffet or as a main course. Wait for the compliments! Serves 8 – 10


  • 375 ml vegetable stock
  • 15 ml olive oil
  • 5 ml chilli powder
  • 375 ml couscous
  • 500 g peeled pumpkin or butternut, chopped and roasted
  • 250 ml pumpkin seeds, roasted
  • 1 x 400 g tin chickpeas, drained and rinsed
  • 1 red onion, finely chopped or 4 spring onions, finely chopped
  • 1 red pepper, chopped
  • 60 ml finely-chopped parsley
  • 60 ml finely-chopped coriander leaves
    Salt and freshly-ground black pepper to taste


  1. Preheat oven to 200°C/180ºC fan/Gas mark 6.
  2.  Heat the stock in a saucepan or microwave on 100% power for 4  –  5 minutes until boiling. Stir in olive oil.
  3. Stir in the couscous and remove from stove or microwave. Cover and leave for 5 – 10 minutes until the liquid has been absorbed.
  4. Mix together the dressing ingredients. Toss the couscous with a fork to separate and fluff up the grains. Mix with half the dressing while still warm.
  5. Meanwhile, roast the pumpkin with a little oil and salt for 20 – 25 minutes at 200ºC/180ºC fan/Gas mark 6 until soft. Mix the pumpkin and the rest of the ingredients into the dressed couscous.
  6. Drizzle with the remaining dressing.

•   Roast butternut and pumpkin seeds together at  200°C/180ºC/Gas mark 6   for 20 – 25 minutes until butternut is tender and seeds are golden brown.

•  To  speed up the roasting process,  steam   butternut in  a colander over boiling water for 20 minutes               before  roasting