Pearl couscous and roasted pumpkin salad with pomegranate and pecans

Total Time: 40 minutes

5 from 5 votes

Looking for a versatile, flavorful dish that’s perfect for any meal? This roasted pumpkin and pearl couscous salad is your go-to! Tossed in a vibrant honey lemon dressing, it’s ideal for a light dinner or a quick, grab-and-go lunch for the next day. Whether served warm, at room temperature, or cold, this salad is just as delicious and satisfying every time.

Pearl couscous and roasted pumpkin salad with pomegranate

This roasted pumpkin and pearl couscous salad is truly infallible. Tossed in a simple yet flavorful honey lemon dressing, it’s perfect for a light dinner or a quick, next-day lunch to take to work. You can enjoy it warm, at room temperature, or even cold—it tastes just as delicious the next day!

The roasted pumpkin is paired with pearl couscous and topped with pomegranate arils, pecans, and a sprinkle of microgreens for a burst of freshness and crunch. The dressing is a personal favorite: a blend of chili, shallot, roasted garlic, honey, and a splash of fresh lemon—simple but packed with sweet and tangy notes.

This dish delivers a magical mix of flavors with a big wow-effect in every bite. A healthy, satisfying dish!

Pearl couscous and roasted pumpkin salad with pomegranate

Recipe Tips

This salad is incredibly versatile!

  • You can serve it warm, at room temperature, or chilled—it’s just as delicious either way, making it perfect for meal prep or next-day lunches.
  • For added variety, try mixing in roasted veggies like broccoli or cauliflower for extra texture and flavor.
  • To make it a more substantial meal, serve the salad as a side with grilled chicken, or even add some to the salad for a protein boost.
  • Customize it to your taste, and it will quickly become a favorite!

Pearl couscous and roasted pumpkin salad with pomegranate

More pumpkin recipes

Pearl couscous and roasted pumpkin salad with pomegranate

Storing Tips

Leftovers can be stored in an airtight container in the fridge for up to 4 days, and the best part is that the flavors only get better with time. As the roasted pumpkin and pearl couscous soak up the dressing, the dish becomes even more flavorful. It’s perfect for meal prep and makes a great grab-and-go option for the next few days!

pearl couscous with roasted pumpkin
5 from 5 votes

Pearl couscous and roasted pumpkin salad with pomegranate and pecans

Tossed in a vibrant honey lemon dressing, it’s great for a light dinner or a quick lunch. Enjoy it warm, at room temperature, or cold—it's delicious every time!

Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Servings 4
Calories 571

Ingredients 
 

Roasted Pumpkin

  • 2 pounds pumpkin - peel on, sliced
  • 4 garlic cloves - unpeeled
  • 1 tbsp honey
  • 1 tsp sweet paprika
  • 1 tsp cayenne pepper
  • 1 tsp chopped thyme leaves
  • 3 tbsp olive oil
  • salt
  • black pepper

Pearl Couscous

  • 5 ounces pearl couscous
  • 3,5 ounces black beans - canned
  • pomegranate seeds from ½ pomegranate
  • ½ cup pecans
  • micro greens - optional
  • 1 tbsp olive oil

Lemon Dressing

  • 3 tbsp olive oil
  • 1 shallot - diced
  • juice from ¼ lemon
  • chili flakes - to taste
  • 1 tbsp honey
  • roasted garlic - remaining after you roasted the pumpkin
  • salt - to taste
  • black pepper - to taste

Instructions 

  • Preheat the oven to 350°F/180°C.
  • Place the pumpkin slices on a baking sheet, combine with olive oil, paprika, cayenne pepper, honey and thyme. Season with salt and pepper, place the unpeeled garlic between the slices. Bake for 30 minutes.
  • In the meantime. Bring a large pot of salted water to a boil. Boil the pearl couscous until soft, drain.
  • Heat olive oil in a skillet set over medium, toast the pecans and sprinkle with salt.
  • In a bowl, combine all the ingredients for the dressing, squeeze out the roasted garlic and add to the dressing.
  • Add the pearl couscous to a large bowl, toss with roasted pumpkin and black beans, drizzle with the dressing. Sprinkle with pomegranate seeds, roasted pecans and micro greens. Enjoy!

Nutrition

Calories: 571kcalCarbohydrates: 61gProtein: 11gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gSodium: 9mgPotassium: 1029mgFiber: 7gSugar: 16gVitamin A: 19770IUVitamin C: 22mgCalcium: 82mgIron: 3mg
Tried this recipe?Let us know how it was below!


Comments

9 responses to “Pearl couscous and roasted pumpkin salad with pomegranate and pecans”

  1. 5 stars
    That looks amazing. I could happily tuck into that right now. Sharing this one.

    1. Anna Avatar
      Anna

      Thank you! so happy you love it, Jacqueline!

  2. 5 stars
    It’s a magical dish! Full of flavour and very healthy too, absolutely perfect for this time of year.

    1. Anna Avatar
      Anna

      thank you Corina! glad you like this!

  3. 5 stars
    I really love pomegranate in a salad with squash – it’s just perfect. Looks lovely.

    1. Anna Avatar
      Anna

      Glad you like this Mandy!

  4. 5 stars
    I just had some pearl couscous and am always looking for new ways to cook it. I loved every ingredient you have added to this dish. Thank you for the recipe.

    1. Anna Avatar
      Anna

      Thanks! So glad you liked it!

  5. 5 stars
    That bowl of goodness looks so delicious and beautiful too. This is just the sort of food I like to eat and your dressing sounds the business.

5 from 5 votes

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