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Roast Pumpkin and Couscous Salad Recipe

Roast Pumpkin and Couscous Salad Recipe-calories-nutrition facts-diet low fat

PREP TIME: 10 min
COOK TIME: 30 min
CALORIES: 300 (per serving)

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  • 500 g (1 lb) pumpkin, sliced
  • Olive oil sea salt
  • 1 cup couscous
  • 1¼ cups (10 fl oz) boiling water or vegetable stock
  • 2 tablespoons butter
  • 125 g (4 oz) green beans, trimmed
  • ​1⁄3 cup mint leaves


  • 1/2 cup (4 fl oz) yogurt
  • 2 teaspoons ground cumin
  • 2 tablespoons chopped mint
  • 1 tablespoon honey


1 Place pumpkin in a baking dish and toss with a little olive oil and sea salt. Bake in a preheated 200°C (400°F) oven for 30 minutes or until pumpkin is golden and soft. Set aside.

2 Place couscous in a bowl and pour over boiling water or vegetable stock. Add butter to couscous and allow bowl to stand for 5 minutes or until water has been absorbed.

3 Blanch beans in boiling water, drain and cool. Place couscous, pumpkin, beans and mint in a bowl and toss to combine.

4 To make dressing, combine yoghurt, cumin, mint and honey. To serve, place salad on plates and pour over dressing.


Calories: 301.2 Kcal
Fat: 4.6 g
Cholesterol: 24.1 mg
Sodium: 322.5 mg
Potassium: 602.4 mg
Carbs: 50.9 g
Protein: 16.9 g
Vitamin A: 16.0 %
Vitamin B-12: 17.3 %
Vitamin B-6: 44.6 %
Vitamin C: 54.4 %


Swap pumpkin for leftover roast vegies. Use red kidney beans instead of chickpeas. Use lemon zest and lemon juice instead of orange.