Sticky harissa roasted pumpkin with pearl couscous salad

Season :Autumn Servings :4 Diet :Vegan Time :50 minutes Difficulty :Easy


  • Pumpkin (about 1 kg)
  • 3 tsp. harissa mild
  • 2 tbsp. maple syrup
  • 2 tbsp. olive oil
  • Pomegranate seeds
  • Toasted salted almonds, coarsely chopped

Pearl couscous salad

  • 300 gr. pearl couscous
  • 1 cube of vegetable stock
  • 2 large hands of rocket
  • 4 stalks spring onion
  • 15 gr. mint 
  • Juice of half a lemon 
  • Drizzle of extra virgin olive oil

Tahini sauce

  • 6-8 tbsp. tahini
  • Juice of half a lemon
  • 1/2 clove grated garlic


  1. Preheat the oven to 200 degrees.
  2. Cut the pumpkin into 12 wedges (remove the pumpkin seeds) and mix with the harissa, maple syrup, olive oil and a generous pinch of salt and pepper. Spread on a baking tray lined with baking paper and bake in the oven for 35-40 minutes.
  3. Meanwhile, cook the pearl couscous in stock according to the package, drain and rinse briefly under cold water. Drain well.
  4. Coarsely chop the rocket and finely chop the mint and spring onion and add these to the pearl couscous together with the lemon juice, extra virgin olive oil and a pinch of salt and pepper and mix well together.
  5. For the tahini dressing, mix all ingredients together with a splash of water into a liquid creamy dressing, season with salt and pepper.
  6. Divide the pearl couscous salad between 4 plates, top with 3 slices of roasted pumpkin and finish with the tahini dressing, pomegranate seeds and toasted salted almonds and serve!



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