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Moroccan Couscous, Pumpkin & Chickpea Salad


This week we are introducing a salad bar to the shop, complimenting the juices and smoothies and balancing out the decadent pastry treats. The weather had been glorious, it felt like spring was on it’s way but as usual for this time of year, mother nature was just teasing us. We had even planned a girls surf day, the sea had been calm and the skies blue but that is on the back burner as the sea raged in all it’s West Coast glory this morning. Back on with the woolies as the rain and blustery wind rattled the house. The intended spring salads turned into hearty winter salads, something to satisfy and comfort with a spicy kick. I will also have a Smokey Mexican Slaw and Italian inspired Roasted Cauliflower & Rocket  Salad. I’ll try and blog those to for you if I get a chance! Have a great week everyone and I hope the weather is being good to you where ever you are. xx


1 large butternut pumpkin or 1 small crown pumpkin

400g tinned chickpeas

Cous Cous

1tsp cinnamon powder

1 tsp turmeric powder

2 tsp cumin seeds

3Tbsp olive oil

1-2 tsp Harrisa Paste (depending on how hot yours is). I have a recipe here if you want to make some

2 Tbsp Water

Juice & zest of 1 lemon

large handful of parsley & coriander

salt & pepper to season


Cook the couscous as per packet instructions then rinse and cool.

Pre-heat oven to 180C

Skin & de-seed the pumpkin and dice into one inch squares. Place pumpkin in a roasting pan/tray.

Mix together the cinnamon, cumin, turmeric & olive oil and pour over the pumpkin. Rub the oil and spice mix through the pumpkin so it is coated.

Roast the pumpkin for 15 minutes or until tender but still has a bite to it. Allow pumpkin to cool before mixing it with other ingredients.

Drain the chickpeas.

Mix the harissa with the 2 Tbsp water

In a large bowl combine the chickpeas, roasted pumpkin and cooked couscous. Add the harissa , lemon juice & zest, coriander, parsley. Season to taste with salt & pepper.

Goes well with roasted chicken, lamb chops or grilled fish or just served on it’s own.

29 Comments Post a comment
  1. Jueseppi B. #

    Reblogged this on The ObamaCrat™.

    August 11, 2013
  2. I love hearing about your new shop and a salad bar is a great idea. I often get salads on their own when I visit cafes because they are so tasty they main a great main rather than just a side dish. This looks like it could be either main or side dish too.

    August 11, 2013
  3. looks tasty

    August 11, 2013
  4. this looks so delicious,I can’t wait to try it!

    August 11, 2013
  5. You just have to love all those vibrant colours of Moroccan food! I also love to use couscous and at the moment I have a bit of a thing for the large Israeli variety.

    August 11, 2013
    • peasepudding #

      I love the large couscous too Corrie, although the regular is quite convenient. I was surprised how many people who came to the shop hadn’t seen the Israeli couscous.

      August 13, 2013
  6. Beautiful and ever so mouthwatering! My kind of food.



    August 11, 2013
  7. Looks good!

    August 11, 2013
  8. this looks so good, I love Moroccan dishes they are just amazing… I got a few dishes on 🙂

    August 12, 2013
  9. Wow – looks scrummy and pumpkin is great at the moment. Can’t wait to try!

    August 12, 2013
  10. This is a nice and hearty salad!

    August 12, 2013
  11. Reblogged this on TALESBYCINDY.

    August 12, 2013
  12. Beautiful dish! I have never tried the “bigger” couscous, is it any more different in taste than the typical small grainy couscou?

    August 12, 2013
    • peasepudding #

      It’s more of a texture difference Marie rather than taste, bit more like mini pasta bits. Definitely try it if you can get hold of it.

      August 13, 2013
  13. If all your salads look like that, I think the salad bar is going to be a hit!

    August 12, 2013
  14. Nice

    August 12, 2013
  15. Wonderful recipe… perfect to prepare for the office-lunchbox…

    August 12, 2013
  16. Vasun #

    Beautiful colours and photography.

    August 12, 2013
    • peasepudding #

      That’s what I am hoping Vasun, they will take it away for lunch ;0)

      August 13, 2013
  17. Gorgeous salad! Love those colors!

    August 12, 2013
  18. That’s a great idea introducing a salad bar at the cafe, Alli, and if this salad is anything to go by, I’m sure it will be a great success.

    September 15, 2013
  19. This looks delicious! I think I will try to make this for a side dish for a cook out soon! Yum!

    June 23, 2014

Trackbacks & Pingbacks

  1. Moroccan Couscous, Pumpkin & Chickpea Salad « TALESBYCINDY
  2. Pasta In A Curried Pumpkin Sauce | Foods I love! Foods I experiment with!
  3. ~~WELLNESS TIP~~ | YouthVoicesTT
  4. The intended spring salads turned into hearty winter… | Ace Food & Health News
  5. Pumpkin served with Couscous | The Culinary Journey

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