Moroccan Couscous Salad

Total Time 30 minutes
Course Lunch, Salad
Servings 4


  • 1 cup couscous
  • Pumpkin350 g kent pumpkin
  • 2 tsp Moroccan seasoning
  • cup cranberries
  • 100 g reduced fat feta cheese
  • Mint finely chopped
  • cup slivered almonds


  • Preheat oven to 180°C
  • Cut pumpkin into approx. 2cmx2cm cubes (leaving the skin on). Place pumpkin onto a lined baking tray and rub in 1 tbsp olive oil and the Moroccan seasoning. Place into the oven to cook for 20 minutes or until soft
  • Meanwhile, place couscous into a large mixing bowl and stir in 1.5 cups boiling water. Cover and let sit for 5 minutes. Then fluff up with a fork
  • Remove pumpkin from oven and stir into couscous along with cranberries, slivered almonds, feta and mint


Calories: 425kcalCarbohydrates: 51gProtein: 16gFat: 16gSodium: 385mgFiber: 7gCalcium: 155mg
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