Pumpkin, Spinach & Olive Couscous Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Ripe Recipes

Ripe Recipes

By Angela Redfern

Published 2010

  • About

A delightful salad which complements our slow cooked lamb shanks or baked green olive chicken. Makes a healthy lunch box salad served with a good dollop of cottage cheese and chopped chives.


  • cup (70 g) couscous
  • cup (70 g) chickpeas, soaked overnight
  • ¼ small (400 g) pumpkin, peeled and diced finely
  • salt and freshly ground black pepper
  • olive oil
  • 2 red capsicums, roughly chopped
  • 2 courgettes, cut into 1cm rounds
  • 2 cloves garlic, peeled and crushed
  • ½ cup (80 g) kalamata olives
  • 1 handful of fresh spinach leaves, roughly cut into shreds
  • ½ cup (75 g) whole almonds, roasted in oven
  • ½ cup fresh mint leaves, roughly chopped, reserving some whole leaves for garnish
  • ½ cup fresh italian parsley, roughly chopped
  • zest of 1 lemon
  • 1 cup mint dressing
  • ½ cup (65 g) sunflower seeds, toasted
  • ½ cup (65 g) pumpkin seeds, toasted


    Preheat oven to 180°C.

    Soak the couscous. Cook the chickpeas.

    Place the pumpkin on an oven roasting tray. Season well with salt and pepper and toss with enough olive oil to coat.

    On another roasting tray place the capsicums, courgettes, garlic and olives. Season well with salt and pepper. Drizzle with enough olive oil to coat.

    Bake both trays of vegetables for approximately 30 minutes or until tender and starting to brown.

    Remove both trays from the oven and allow to cool.

    To assemble the salad

    Combine in a large serving bowl all the cooked vegetables, cooked couscous, chickpeas, shredded spinach, almonds, fresh herbs and lemon zest. Drizzle over the mint dressing and mix gently to incorporate all the flavours.

    Garnish with the fresh mint leaves and toasted seeds and serve.