Roasted Pumpkin and Almond Cous Cous Salad

Roasted Pumpkin and Almond Cous Cous Salad

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 2 lunch size serves 1x
  • Category: Lunch


Roasted Pumpkin and Almond Cous Cous Salad is a filling, nutritious salad perfect for work lunches or with a dinner. Easily made vegan, this vegetarian meal is quick and easy and tastes delicious.



  • 250g diced pumpkin
  • 2 tsp extra virgin olive oil
  • 1 clove garlic
  • 1/2 cup almonds
  • 1 cup dry Cous Cous
  • 1 vegetable stock cube
  • 1 cup baby spinach
  • 1/4 red onion wedge thinly sliced
  • 2 tsp basil pesto


  • Preheat your oven to 200c and line a baking tray with paper
  • Rub the oil through the pumpkin and roast along with 1/2 of the clove of garlic (sliced lengthways) for 15-20 minutes or until cooked through
  • In the last 3 minutes of roasting add in the almonds, then remove the tray from the oven, remove the garlic clove and set aside to cool slightly
  • Boil the required water for the cous cous on the stove top along with the vegetable stock cube and the remaining 1/2 clove of garlic and prepare the cous cous according to the packet instructions then set aside to cool.
  • In a large bowl mix all the ingredients together and serve

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