Method
Roast the pumpkin and onion
Heat the oven to 220°C (425°F), or 200°C (400°F) fan-forced. Line a large rimmed baking tray. Peel and seed 700 g of Kent pumpkin, then cut it into 2 cm (3/4 inch) cubes. Peel 100 g of red onion and cut it into slim wedges. Add both to the tray with 15 ml of olive oil for roasting, 2 g of ground cumin, 2 g of ground coriander, 2 g of smoked paprika, 1.5 g of fine salt, and 0.5 g of black pepper. Toss thoroughly, then spread everything in a single layer. Roast for 25 to 30 minutes, turning once after about 15 minutes. Begin checking at 25 minutes; the pumpkin should be tender through the centre with browned corners, and the onion should be soft and lightly charred.
00:25:0000:15:00Cook and fluff the couscous
While the vegetables roast, pour 240 ml of reduced-sodium vegetable stock into a medium saucepan and bring it to a boil over medium-high heat. Stir in 180 g of couscous, cover, remove the pan from the heat, and leave it undisturbed for 5 minutes. Uncover and rake a fork through the grains until they are separate, then spread the couscous in a wide mixing bowl so excess steam can escape while the pumpkin finishes.
05:00Toast the pepitas and mix the dressing
Set a small dry frying pan over medium heat. Add 20 g of pepitas and toast for 2 to 3 minutes, shaking the pan often, until the seeds smell nutty and a few begin to puff. Begin checking at 2 minutes, and transfer them immediately to a plate so they do not scorch. In a small bowl, whisk 15 ml of extra-virgin olive oil for dressing, 45 ml of lemon juice, and 20 g of honey until the dressing looks glossy and evenly blended.
02:00Assemble the warm salad
Drain and rinse 240 g of canned chickpeas, then pat them dry. Add them to the couscous with 80 g of baby spinach. Tip in the roasted pumpkin and onion, including the seasoned oil left on the tray, then pour over the dressing and toss gently so the pumpkin keeps its shape. Crumble 80 g of feta cheese over the bowl. Chop 15 g of fresh mint and 15 g of fresh parsley, scatter them over the salad with the toasted pepitas, and fold everything together once or twice. Serve while the pumpkin is still warm.
Smart Substitutions
- No Kent pumpkin? Use butternut pumpkin or kabocha squash at the same weight; cut the pieces evenly so they roast at the same pace.
- No feta? Use soft goat cheese or firm ricotta salata, or add extra pepitas for a dairy-free version.
- No couscous? Use cooked quinoa for a similar light texture, or pearl couscous for a chewier salad; prepare either according to its package directions.
- No honey? Use maple syrup in the same amount to round out the lemon dressing.
Tips and Variations
- Give the pumpkin and onion enough room on the tray; crowded pieces release steam and stay pale.
- Move the pepitas off the hot pan as soon as they smell toasted because their residual heat can quickly take them from golden to bitter.
- Dress the couscous while it is still slightly warm so the grains absorb flavour without becoming greasy.
What Went Wrong?
- Pumpkin is soft but not browned Move the tray higher in the oven for the final few minutes and make sure the pieces are not touching.
- Couscous is clumped Fluff it with the tines of a fork while it is warm, then work in a spoonful of dressing before adding the vegetables.
- Salad tastes flat Add a little more lemon juice first, then check the salt; feta and stock already contribute seasoning.
- Spinach wilts too much Fold it through at the very end and toss only once or twice with the warm ingredients.
Nutrition Estimate
- Fiber: 11 g per serving
- Sodium: 690 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
