Roast Pumpkin Couscous salad with Fresh Salmon

Prep 10 minutes. Cooking 20-25minutes, Serves 2


  • 2 Fresh salmon steaks
  • 2 Cups chopped and washed Kent pumpkin, we like to leave the skin on.
  • 1 tsp of olive oil
  • 1 1/2 lemons, juiced
  • 1 shallot, thinly sliced
  • 1/4 Cup pine nuts
  • 1/2 Cup of feta, crumbled
  • 1 Cup Couscous
  • 1 bunch of trimmed asparagus
  • 200g baby spinach leaves
  • 1/4 chopped sun dried tomatoes



  1. Place 1 cup of Couscous in a bowl pour over 1 cup of boiling water cover and allow to stand.
  2. Wash and cut pumpkin and bake in the over at 200 degrees 20-25 minutes or until cooked (be careful not to overcook soft but still firm holding shape)
  3. Mix Lemon and oil together and pore over salmon. Cook salmon in a pan over medium heat season with cracked pepper and the zest of 1/2 a lemon , towards the end of cooking add asparagus and pine nuts, remove from heat and stand.
  4. In a bowl, pour in cooked couscous and stir with a folk should be light and fluffy. Combine baby spinach leaves, shallots, feta, and sun dried tomatoes, asparagus, pumpkin and pine nuts.
  5. Cut salmon into bite size pieces and toss through salad, squeeze over some lemon and a little extra zest and serve.

The perfect entertainer’s lunch. ENJOY!

When it comes to nutrition, the couscous will never sell you short. It is, in fact, one of the healthiest grain-based products around. Its glycaemic load for every gram is 25% lower that of pasta. Not only that, couscous is also known to have superior vitamin content over pasta. To prove this, it should be said that couscous contains twice the content of niacin, riboflavin, vitamin B6 and folic acid compared to pasta. It also contains more thiamine and pantothenic acid.

Couscous is also a very good source of protein since it has 3.6 grams of protein in every 100 calories. Its protein content is the same as that of the pasta but a bit higher than white rice. Also, it would be interesting to note that couscous only has 1% ratio of fat to calorie making it one good alternative to rice and pasta if you want your food to be lower in fat content.

Couscous is, of course, a very good source for carbohydrates. If you are tired of cooking the usual grain staples like pasta and rice then the couscous can be good alternatives. With its carb content, it can be very satisfying hunger-wise despite its small grain size. The best thing about couscous is that it contains no cholesterol.

Pumpkin History

Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C. pumpkin

References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was changed by the French into “pompon.” The English changed “pompon” to “Pumpion.” American colonists changed “pumpion” into “pumpkin.”

Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They also dried strips of pumpkin and wove them into mats. Indians would also roast long strips of pumpkin on the open fire and eat them. When white settlers arrived, they saw the pumpkins grown by the Indians and pumpkin soon became a staple in their diets. As today, early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire.