I’ve been thinking about dishes for the Christmas table this year, and this pumpkin almond and date couscous salad might just make the menu. We love an Israeli couscous salad as part of our spread each year, and this is such a delicious spin on that. Plus, it’s simple to make!
I amended a recipe from Good Food
Ingredients List
- 800g kent pumpkin
- Extra virgin olive oil
- 3tsp cinnamon
- 3tsp cumin
- 2tsp salt
- 80g flaked almonds
- 2-3 long red chillies
- 100g butter
- Lemon
- 1 litre vegetable stock
- 1 cup israeli couscous
- 6 medjool dates
- Mint
- Coriander
Steps
- Preheat the oven to 200C
- Slice the pumpkin into 1.5cm pieces, removing the seeds
- Place on a lined baking tray and drizzle with oil and half the cinnamon and cumin. Top with salt and massage in
- Bake for 30 minutes, or until tender
- Meanwhile, toast the almonds in a dry pan for 5 minutes, stirring to avoid them burning
- Thinly slice the chillies (removing the seeds to taste) and add to the pan with the butter, 3tbs olive oil and the remaining spices. Stir to combine and warm through then add the juice of half the lemon and set aside
- Bring the stock to simmer and add the Israeli couscous, cooking for 12-15 minutes until tender. Drain off any excess liquid then combine with a drizzle of olive oil, and lemon juice
- Remove the pit from the dates and slice into batons, then toss through the Israeli couscous
- Place the pumpkin slices on your serving tray and spoon over the couscous mixture, followed by the almond mixture
- Top with mint and coriander and serve
It looks like a lot of steps for this pumpkin almond and date couscous salad but none of them are tricky to do, I promise. It does need a few pans but you can make the couscous mixture ahead of time if you need to. I love all the colours in this dish, and it certainly isn’t short on flavour. A little heat from the chillies and sweetness from the dates – what more could you want!
This pumpkin almond and date couscous salad makes a really hearty option as part of a spread, without actually feeling heavy. There’s a great combination of textures in this dish as well – it really does hit all the high notes! If it doesn’t appear on my family Christmas menu this year I can guarantee it will be at a BBQ at some stage instead!
What’s on your festive season menu this year? Maybe give this pumpkin almond and date couscous salad a try!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!