Pumpkin, Couscous & Chickpeas Salad is a complete meal in itself! Roasted pumpkin and boiled chickpeas along with couscous in some awesome dressing, just makes this an awesome salad!
Earlier in the year, I had promised you 52 salad recipes i.e. a salad recipe a week. And I think I have kind of failed on that promise. But when I was working with Pumpkin and wondering what are some of the not so common ways of using it, I thought why not put it in a salad and thus was born this pumpkin, couscous & chickpeas salad!
It has the creaminess and sweetness to balance a spicy dressing and with the addition of couscous as a carb makes for a complete meal. Protein from chickpeas, vitamins from pumpkin, carbs from couscous, omega3 from the nuts. What else does one need? I do add a bit of home grown rocket to this which adds a bit of sharpness and color.
For the dressing, I use generous amount of sumac along with olive oil to transport myself straight to the Mediterranean region, a cuisine I love in general because of its simplicity, yet depth of flavour. For its use of spices just like the food, back home.
I have used roasted pumpkin in this salad but you can use boiled or cooked on stove top as well. For me, this salad is a perfect fall/winter on plate. As a meal in itself, as an accompaniment to with some grilled protein, or as a part of a larger meal/brunch.
Couscous has traditionally been available in North Africa and the Mediterranean region, though now it has gained popularity is everywhere! Couscous is great for the heart, and helps boost the immune system. It is also very good for metabolism and has antibacterial properties. I love the taste of couscous in salads!
This salad is a part of the pumpkin series which I am doing on the blog! Trust me, pumpkin is pretty under rated! There are so many dishes you can make out of it and it blends itself just perfectly with any ingredient! Have you tried this pumpkin bread pudding with a boozy apple caramel sauce, yet?
Pumpkin, Couscous & Chickpeas Salad
- 1.5 cups butternut squash Pumpkin / Roasted
- 1 cup couscous
- 1/4 cup rocket leaves
- 1.5 cups chickpeas boiled
- 1/4 cup walnuts toasted
For the dressing
- 2 tbsps Olive oil
- 1 tsp sumac
- to taste Salt
- 1 tsp paprika
- 1 tsp lemon juice
- Cook couscous as per the instructions in the packet. Typically it is pouring hot water over couscous and letting it stand for 5-6 minutes and then fluff it gently with a fork.
- Blend all the dressing ingredients in till they are somewhat emulsified, use an old empty jam bottle for the same for easier and faster result
- Mix all the salad ingredients, pour dressing and mix gently.
- Serve as a meal or along with a glass of crisp white wine as a healthy accompaniment