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Couscous with Roasted Pumpkin and Walnut

Couscous with Roasted Pumpkin and Walnut

We spend a lot of time thinking about the perfect recipes to make the perfect meal plan here at "Focus... clear your mind... be the recipe... be the meal plan... be the couscous". Sometimes we get a little too involved!

Not bragging or anything, but this is the number one best couscous recipe ever invented, period, the end!


Did you know that couscous is technically not a grain? It's actually little balls of semolina, more like pasta.

Chopped pumpkin

This one's great for taking to work/school for lunch. Also for picnics.

It's packed with vitamin A and potassium from the pumpkin. The walnuts add some crunch and lots of healthy omega-3 fatty acids. The allspice gives it a great nutmeg-y, cinnamon-y flavour and the raisons a little bursts of delicious sweetness.

Chopped pumpkin and onion

So here it is. We hope you like it, and if you make it don't forget to post a photo on Instagram and tag us so we see it!

Couscous with roasted pumpkin and walnut

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten


For the roasted vegetables

  • 1 leek (chopped)
  • 2 tablespoons olive oil
  • ½ medium onion (chopped)
  • 4 cups pumpkin (cut into chunks)

For the couscous

  • ½ tsp allspice
  • 1 tsp cayenne pepper
  • 1 cup couscous
  • ¼ tsp ground nutmeg
  • 1 tsp paprika powder
  • 2 tbsps raisins
  • 1¼ cups vegetable broth
  • ½ cup walnuts (toasted and lightly crushed)


  1. Preheat oven to 350°F. Line a baking tray with aluminum foil. Place cubed pumpkins, chopped onions and leek on the tray and drizzle with olive oil. Sprinkle salt and black pepper and toss. Roast in the oven for 15-20 minutes or until the pumpkin is soft and cooked through.
  2. Meanwhile, bring the vegetable stock to a boil. In a large heatproof bowl, mix couscous, raisin, allspice, nutmeg, paprika, cayenne and a pinch of salt.
  3. Pour the boiling vegetable stock into the bowl of couscous mixture and cover with a lid and let stand for 15 minutes, or until the liquids are absorbed. Fluff up the couscous with a fork.
  4. To serve, mix together couscous and roasted pumpkin. Stir in walnuts. Enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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