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As the leaves begin to change and the air turns crisp, the kitchen calls for warm, comforting dishes that celebrate the bounty of the autumn harvest. The Autumn Zest Pumpkin & Feta Couscous Salad is a delightful recipe that captures the essence of fall with its vibrant colors and rich, earthy flavors. Inspired by the seasonal produce available during this time of year, this salad not only tantalizes the taste buds but also offers a nourishing blend of ingredients that promote health and wellness.

Pumpkin & Feta Couscous Salad

Celebrate the flavors of fall with this Autumn Zest Pumpkin & Feta Couscous Salad! This vibrant dish combines roasted pumpkin, creamy feta, and fluffy couscous, creating a delightful medley that nourishes the body and excites the taste buds. Packed with seasonal ingredients like dried cranberries and pumpkin seeds, this salad not only looks stunning but is also a healthy option perfect for any gathering or a cozy meal at home. Enjoy the essence of autumn in every bite!
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Ingredients
  

1 cup couscous

2 cups vegetable broth

1 medium pumpkin (approximately 2-3 pounds), peeled and cut into 1-inch cubes

2 tablespoons extra virgin olive oil

Salt and freshly cracked pepper, to taste

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup feta cheese, crumbled

¼ cup dried cranberries

¼ cup toasted pumpkin seeds

2 tablespoons fresh parsley, finely chopped

Juice of 1 medium lemon

Instructions
 

Prepare the Pumpkin: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the cubed pumpkin with olive oil, a generous pinch of salt, freshly cracked pepper, ground cinnamon, and nutmeg. Toss until the pumpkin pieces are evenly coated. Transfer the seasoned pumpkin onto a baking tray lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the pumpkin is tender and slightly caramelized, stirring halfway through for even cooking.

    Cook the Couscous: While the pumpkin is roasting, bring the vegetable broth to a rolling boil in a medium saucepan. Once boiling, remove from heat and immediately stir in the couscous. Cover the pot with a lid and let it sit for 5 minutes. After the time is up, fluff the couscous with a fork to separate the grains.

      Combine Ingredients: In a large mixing bowl, add the cooked couscous, roasted pumpkin, crumbled feta cheese, dried cranberries, toasted pumpkin seeds, and finely chopped parsley. Gently fold everything together until well combined.

        Dress the Salad: Drizzle the fresh lemon juice over the mixed ingredients. Carefully toss all components together until they are evenly coated. Taste and adjust seasoning by adding more salt and pepper if necessary.

          Serve: This Couscous Salad can be served either warm or at room temperature, making it versatile for various occasions. Enjoy it as a hearty lunch, a vibrant side dish, or a delightful light dinner option.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

              Presentation Tips: For an elegant touch, serve the salad in individual bowls or on a large platter, garnished with additional feta crumbles and a sprinkle of chopped parsley.