Photo of Spicy Roasted Pumpkin Couscous Salad by WW

Spicy Roasted Pumpkin Couscous Salad

SmartPoints® value per serving
Total Time
1 hr 5 min
20 min
45 min
A perfect salad for autumn. If you can't get pumpkin, use butternut squash which is generally available all year.



600 g, peeled and cut in chunks


2 medium, red, peeled and cut in wedges

Red pepper(s)

1 medium, seeded and sliced

Yellow Pepper

1 medium, seeded and sliced

Calorie controlled cooking spray

5 spray(s)

Cumin seeds

2 teaspoons, level

Coriander, fresh

2 teaspoons, seeds

Chilli flakes

1 teaspoons, level, dried

Vinegar, All Types

2 tablespoons, balsamic

Couscous, dry

200 g, (7oz)

Vegetable stock cube(s)

1 cube(s), vegetable, make up to 150ml with hot water

Coriander, fresh

3 tablespoons, chopped


  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C/400°F.
  2. Place the pumpkin, onions and peppers in a large roasting tin. Spray with low fat cooking spray and toss to coat.
  3. Roughly crush the cumin and coriander seeds in a mortar and pestle and sprinkle over the vegetables with the chilli flakes if using. Roast for 45 mins, turning occasionally until cooked and beginning to char. Remove from the oven, add the balsamic vinegar and leave to cool.
  4. Place the couscous in a large serving bowl, pour over the stock, cover with cling film and leave to soak for 5 mins. Remove the cling film and fluff using a fork. Stir in the vegetables and half the coriander and leave to cool completely. Serve garnished with the remaining coriander.