Filed Under: autumn, couscous, Pumpkin, Refreshing, Salad

Autumn Toasted Couscous Salad

Autumn Toasted Couscous Salad has a deep flavour and it enhances the savoury and colourful mix of pumpkin, fennel, cranberries and parsley.

August 15th, 2017

From The Pumpkin Cookbook, by Edith “DeeDee” Stovel

Israeli couscous, a larger version of Moroccan couscous, is the size of peppercorns, has a nutty flavour, and is ideal for salads. Toasting the couscous deepens its flavour and enhances this savoury and colourful mix of pumpkin, fennel, and cranberries, brightened with specks of parsley.  

  • 1 1/2 pounds fresh pumpkin, seeds and fibers removed, cut into chunks
  • 1 tablespoon olive oil
  • 8 ounces Israeli couscous (about 11/4 cups)
  • 1 1/2 cups apple juice
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 cup finely minced fresh parsley
  • 1/3 cup dried cranberries, chopped
  • 1/3 cup finely chopped -fennel root
  • 1/4 cup minced red onion
  • 2 tablespoons grapeseed oil (see page 70), or olive oil
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper
  1. Microwave the chunks of pumpkin on high for 5 minutes, or until almost tender.

  2. When cool enough to handle, peel the pumpkin, and coarsely chop enough to make 2 cups. Store the remainder in the refrigerator for up to a week or in the freezer for up to 3 months.

  3. Heat the olive oil in a large skillet over medium heat. Add the couscous and cook for 2 to 3 minutes, until the couscous browns a bit. Add the apple juice, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the liquid is absorbed and the couscous is almost tender, stirring occasionally. Add the pumpkin and cook for 1 to 2 minutes longer, stirring to blend the flavors and color.

  4. Transfer the couscous to a large bowl, sprinkle with the salt, and cool slightly. Toss with the parsley, cranberries, fennel, and onion. Stir in the grapeseed oil and vinegar. Season with a few grinds of pepper. Taste and add more salt, if desired. Serve at room temperature.

Autumn Toasted Couscous Salad
Clare Barboza

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