Pumpkin and couscous salad

Pumpkin and couscous salad



  • 3 cups prepared couscous
  • 1/2 butternut pumpkin, cubed
  • 1/2 red capsicum, cut into thick strips
  • 1/2 yellow capsicum, cut into thick strips
  • 1/2 red capsicum, cut into thick strips
  • 1 red onion, cut into wedges


  • 1 tin mangoes (425g)
  • 3 tblsp apple cider vinegar
  • 2 tblsp wholegrain mustard
  • Juice of 1 lime
  • 2 tblsp light olive oil


Preheat oven to 180C.

Place all vegetables on a baking paper covered tray. Drizzle with olive oil and roast for 20-25 minutes.

Blend dressing ingredients together.

Toss vegetables with couscous and prepared dressing.


  • Couscous is fairly simple to prepare. You just toss it into boiling water, bring back to the boil andturn it off and let it sit with the lid on. You can find it in the supermarket with the pasta.
  • This dish is a great vegetarian meal and easy to prepare. The dressing really highlights the simple flavours of the vegetables.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder

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