Roasted Pumpkin & Couscous Salad


  • 500g butternut pumpkin
  • 2 capsicums
  • 2 zucchinis
  • 5 mushrooms
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 red onion
  • 1/2 cup walnut halves
  • 1 tsp cumin seeds
  • 1 tbsp harissa paste
  • OR 2 tsp harissa spice powder (or a different chilli sauce)
  • 250g couscous
  • 300mL vegetable stock
  • 1 lemon
  • small bunch mint
  • 3 generous handfuls baby spinach


  • Prep Ingredients: Dice the pumpkin, capsicums and zucchinis into 2 cm cubes. Cut the mushrooms into quarters. Cut the red onion into large chunks. Crush the garlic. Juice and zest the lemon. Finely chop the mint.
  • Preheat oven to 180deg
  • Place pumpkin, capsicum, zucchini and mushrooms in a baking tray. Add garlic, oil and pepper for seasoning, mix to coat.
  • Roast vegetables for 20mins.
  • Add onion, walnuts, cumin and harissa to the roast vegetables and bake for a further 20mins (or until vegetables are tender).
  • Prepare vegetable stock and bring to the boil in a saucepan. Pour in couscous and take off the heat. Cover the saucepan and let couscous sit for 10mins. Fluff up with a fork.
  • Add vegetables to the couscous and mix in the lemon juice, zest, mint and baby spinach.