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Warm Pumpkin Salad with Couscous and Chicken

Warm pumpkin salad with couscous, chicken, green peas, raisins and rosemary, served on a colourful floral plate.

Why You'll Love This Recipe
• Full of autumn flavours: Pumpkin, cinnamon, cumin and smoked paprika bring warmth and depth to every bite.
• A lovely mix of textures: Fluffy couscous, tender chicken, soft pumpkin, sweet raisins and crunchy walnuts.
• Easy to make: The couscous cooks separately while the chicken and aromatics come together in one pan.
• Ideal for a cosy meal: Serve it warm for lunch or dinner.
• Perfect for Halloween!

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Ratings 5 from 1 votes
Cooking Method: ,
Cuisine:
Course: , ,
Difficulty: Beginner
Servings: 2
Calories: 372 kcal per serving
Best Season: Fall
Description

Ingredients
  • 125 g couscous (fine)
  • 150 g water (for the couscous)
  • 1 tbsp olive oil (for the couscous)
  • 200 g pumpkin (pre-cooked, diced)
  • 150 g chicken breast (cut into small cubes)
  • 1 cup green peas
  • 1 red onion (small, finely diced)
  • 1-2 cloves garlic (finely chopped)
  • 20 g raisins
  • 20 g walnuts (raw, roughly chopped)
  • 1/3 tsp coriander (ground)
  • 1/3 tsp cumin (ground)
  • 1/3 tsp smoked paprika
  • 1/4 tsp cinnamon (ground)
  • 1 sprig rosemary (fresh)
  • 2 tbsp olive oil
  • salt
  • black pepper (freshly ground)
Instructions
  1. 1
    Prepare the couscous:

    Bring 150 g of salted water and 1 tbsp of oil to a boil in a small pot. Remove from the heat, stir in the couscous and cover. Allow the couscous to absorb all of the water (at least 5 minutes, or according to the package instructions). Fluff with a fork before use.

  2. 2
    Prepare the green peas:

     Bring a pot of salted water to a rolling boil. Drop in the green peas and boil for about 10 minutes until tender. Drain well.

    3. Prepare the chicken and pumpkin:
  3. 3
    Heat the olive oil in a wok pan over medium heat. Add the finely chopped red onion and garlic and sauté for 3–4 minutes, until softened and fragrant.
  4. 4
    Stir in the cumin, coriander, smoked paprika and cinnamon. Cook for about 1 minute, stirring, to release their aromas.
  5. 5

    Add the chicken cubes and the rosemary sprig. Cook for approximately 5–7 minutes, stirring occasionally, until browned and cooked through. Add the pre-cooked pumpkin, walnuts and raisins to the pan. Season with salt and freshly ground black pepper, then sauté everything together for about 5 minutes, allowing the flavours to combine.

  6. 6
    Bring everything together:Add the fluffed couscous and the green peas to the chicken and pumpkin mixture. Gently toss everything together until evenly combined. Serve warm and enjoy!
Notes

Tips for the Best Results:

  • Use pre-cooked pumpkin: It saves time and allows you to add the pumpkin near the end without overcooking it.
  • Fluff the couscous: Separate the grains gently with a fork before mixing in the other ingredients.
  • Keep the texture: Fold in the cooked peas gently to help them retain their shape.
  • Adjust the seasoning: Taste before serving and add a little extra black pepper or rosemary if desired.

Inspired by @giallolovesitaly, with my own ingredient substitutions and preparation choices.

Read it online: https://catinmykitchen.gr/recipe/warm-pumpkin-salad-couscous-chicken/

Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.