• 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces

• 2 tbsp olive oil

• 2 tsp cumin seeds

• Salt & freshly ground black pepper

• 375ml (1 1/2 cups) Massel chicken style liquid stock

• 290g (1 1/2 cups) couscous

• 145g (1 cup) salted roasted cashews

• 150g (1 cup) fresh dates, pitted, coarsely chopped

• 1 cup loosely packed coarsely chopped fresh coriander

• 60ml (1/4 cup) fresh lemon juice

• Select all ingredients



You'll love this couscous salad which is sweetened by pumpkin and dates and has added crunch from the roasted cashews.


348 calories per serve

Allergens: Recipe may contain yeast, sulphites, gluten, wheat and tree nut.



• Step 1

Preheat oven to 180°C. Place the pumpkin in a roasting pan and drizzle with half the oil. Sprinkle with cumin seeds and season with salt and pepper. Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender. Set aside to cool.

• Step 2

Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer to a large bowl.

• Step 3

Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined. Taste and season with salt and pepper. Serve immediately

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couscous salad

• 15m prep



• 35m cook



• 8 servings

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