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Pearl Couscous Pumpkin Salad

  • Total Time: 25 minutes
  • Yield: 4 1x


Units Scale
  • 1 kg kent pumpkin, chopped into small pieces
  • 2 tbsp extra virgin olive oil
  • 1/4 cup pumpkin seeds
  • 200 g feta, crumbled
  • 6 cup rocket leaves (or mixed leafy greens)
  • 1 cup pearl couscous
  • 0 balsamic glaze (to serve)


  1. Preheat oven to 180°C/355F (if using an oven).
  2. Cook pearl couscous according to packet instructions and set aside.
  3. Drizzle pumpkin with oil and add a pinch of salt. If using an airfryer, add pumpkin into the airfryer tray. Cook for 15 minutes on 180c/355f. If using an oven, add pumpkin into a lined baking tray. Bake for 45 minutes.
  4. If using an airfryer, add pumpkin seeds (on top of the pumpkin) 2 minutes before the pumpkin is finished (or cook for another 2 minutes). Add pumpkin seeds to the oven baking tray and return to the oven for 5 more minutes.
  5. Serve with rocket, crumble with feta and finish with balsamic glaze (balsamic vinegar will work too).


  • Dairy-free or pregnancy-friendly option: Swap the feta for avocado.
  • Gluten-free option: Swap pearl couscous for quinoa or brown rice.
  • You can eat the skin on Kent pumpkin. It’s delicious and adds fibre, plus it saves you time while cooking. Kent pumpkin is dark green with yellow/cream lines.
  • The cook time is much shorter if you use an airfryer. I use mine every day because it’s so easy to make yummy tasting vegetables.
  • If making this recipe for meal prep, place the greens on top of the vegetables/feta. Leave the dressing until serving. Mix in before you eat.
  • Prep Time: 5 mins
  • Cook Time: 20 mins

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