Recipe Pumpkin

Roasted Pumpkin, Red Peppers & Onions with a Sweet Balsamic and Mustard Dressing on a Bed of Couscous

  • Author: Michelle Minnaar
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 4 1x


  • 600g (1lb 5oz) pumpkin, peeled and cut in 2.5cm (1 inch) thick chunks
  • 2 red onions, peeled and cut in wedges
  • 2 red peppers, seeded and sliced
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) balsamic vinegar
  • 15ml (1 tbsp) honey
  • 15ml (1 tbsp) wholegrain mustard
  • 200g (7 oz) dried couscous
  • 300ml (½ pint) vegetable stock
  • 45ml (3 tbsp) fresh coriander/cilantro


  1. Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6.
  2. Place the pumpkin, onions and peppers in a large roasting tin. Drizzle the olive oil and toss to coat.
  3. In a cup, add the vinegar, honey and mustard and stir well.
  4. Roast for about 30 minutes, turning occasionally, then add the balsamic mixture to the vegetables and toss again.
  5. After another 10 minutes test the vegetables for doneness and if they are ready remove from the oven.
  6. Meanwhile, place the couscous in a large serving bowl, pour over the stock, cover with cling film and leave to soak for 5 minutes. Remove the cling film and fluff using a fork. Serve the vegetables garnished with coriander on top of the couscous.


  • This dish can be enjoyed hot or cold.
  • Use as many vegetables as you like, just remember to increase the dressing as well.
  • Feel free to use more vinegar, honey and mustard in different ratios to your liking.
  • If you are feeling adventurous, instead of vinegar, honey and mustard, play with Indian spices like chili, cumin and dried coriander.


  • Serving Size: 1 serving
  • Calories: 344
  • Sugar: 10.5 g
  • Sodium: 94 mg
  • Fat: 8 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 60.8 g
  • Fiber: 5.4 g
  • Protein: 9.5 g