Pumpkin, Pearl Cous Cous & Feta Salad

This is one of my favourite salads - I love making it family style, heaped on a big platter for everyone to serve themselves.
pumpkin salad
Ingredients

Pumpkin

  • 1 kent pumpkin peeled and cut into 2cm cubes
  • 1 tsp moroccan seasoning
  • 1 tbsp olive oil

Remaining salad ingredients 

  • 200g pearl cous cous cooked as per packet instructions
  • 100g danish feta
  • Juice and zest of 1 lemon
  • 1/2 bunch of mint leaves
  • 1 tbsp of slivered or flaked almonds
  • 1 tbsp olive oil
  • Salt to season
  • Pomegranate seeds to sprinkle on top (optional but recommended, you could also substitute with dried cranberries, these add a delicious sweet/sour note)
Method
  1. Preheat oven to 200c.
  2. Prepare pumpkin cubes on baking dish, ensure they are nice and spread out. Use your hands to massage in the moroccan spices and olive oil.
  3. Place in the middle of the oven and cook for 25-30 minutes turning half way. You want the pumpkin to be soft enough to cut through gently with a fork so cook it a little longer if need be.
  4. Gently combine remaining salad ingredients, season to taste and sprinkle with pomegranate seeds if using.

Share this recipe!

Facebook
Pinterest
Email
Nicole The Simple Housewife Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

Subscribe to my newsletter

Keep up-to-date with my latest articles, videos and tips.

Search