Pumpkin, feta & couscous salad

By Marni Dixit April 1, 2015

This healthy salad with delicious pumpkin makes a light and delicious lunch or dinner option in the summer months – perfect if you're watching your waistline.

Why we love pumpkin and couscous salad:

1. It's a perfectly balanced meal – a great healthy eating option.

2. It's full of nutrients, vitamins and minerals.

3. It's delicious for lunch or dinner.


2 cups vegetable stock

1 cup couscous

1 kg pumpkin, diced in 1cm cubes

400g chickpeas, rinsed and drained

1 Spanish onion, roughly chopped

2 tbsp olive oil

200g reduced-fat feta, crumbled

150g rocket, rinsed

2 tbsp balsamic vinegar


1. Preheat the oven to 200˚C. In a medium saucepan, bring the vegetable stock to the boil. Turn off the heat, add the couscous and cover for 2-3 minutes. Remove the lid, fluff with a fork and set aside.

2. Place the pumpkin, chickpeas and onion on a large baking tray lined with greaseproof paper. Drizzle with the olive oil and toss well. Roast for 20 minutes or until the pumpkin and onion is tender and the chickpeas are just crisp.

3. In a large bowl, combine the couscous, roast vegetables, crumbled feta, rocket and balsamic and toss well. Season with sea salt and freshly cracked pepper and gently toss until well combined.

4. Divide salad into bowls and serve warm.