Whole wheat couscous and roasted pumpkin. This recipe is so easy and perfect for holiday entertaining. Add this to your Thanksgiving table for a vegan holiday side dish. Use Butternut Squash if you don’t have pumpkin.



whole wheat couscous with butternut squash sidedish

“I like chopping green onions.” It makes me feel like a chef. Efficient with a knife. Skilled even. My husband smirks as I say this… “Funny, I already knew that about you.”

Whenever I chop green onions I go all the way to the top. I like the green parts as much as the white parts and I really don’t see the point of separating them. I don’t understand recipes that say “white parts only” The green part is good too. Just use it.

Here is a supper easy recipe that is versatile enough to be  a side dish, a main vegan dinner or lunch. For dinner I would add a green salad. I like the idea of this as a side dish for Thanksgiving.

This could be a week night meal fairly easily. I know roasted pumpkin during the week sounds a bit daunting but it is completely possible. It just takes a little bit of prep work in advance. The pumpkin could be cleaned and cut up the night before (the  most labour intensive part of this dish) or you could even buy pre-cut cleaned butternut squash from the supermarket.  Cutting the pumpkin (or squash) into smallish pieces 1/2 inch by 1/2 inch will let it roast more quickly. If it’s a small squash and not too old, you may not even need to peel it. The rest of the cooking time is largely inactive. While the squash is busy roasting in the oven you can do other things, make a salad, set the table, play HayDay, or help your kid with their math homework. I like dishes like this. A recipe, but not really a recipe.

I often forget how easy couscous is to cook. It is literally ready in minutes. Which makes it easy to mix with roasted veggies at the last minute and turn them into something really special.

whole wheat couscous with pumpkin

let’s play find the sous chef in this picture

Here is the game plan. Preheat the oven to 400.

Peel and dice your pumpkin (or squash). Drizzle some olive oil on a baking sheet, add the pumpkin and give it a few tosses to coat it in the olive oil. You can sprinkle with salt and pepper at this point if you wanted.

The pumpkin will take 20-30 minutes, depending on the size of the pieces. You want it tender and just lightly browned on the corners.

Meanwhile chop the green onions (because it is so rewarding). Once the pumpkin comes out of the oven, put a medium-sized pot on medium heat. Cook the onions and sunflower seeds. Add the ginger and curry powder, stir for a minute then add veggie stock. Bring to a boil and dump in the whole wheat couscous. Give it a quick stir, cover and remove from the heat. Let it sit covered for at least one minute. Really just one minute is all it needs.

While the couscous “cooks” add the pumpkin to a serving bowl.

Remove the lid from the couscous. Drizzle in 1 teaspoon or so of extra virgin olive oil and fluff with a fork. Add to the pumpkin and toss. Chop a few more green onions for garnish, if desired.

whole wheat couscous with roasted pumpklin

Whole Wheat Couscous with Roasted Pumpkin

A sidedish or a vegan main, this is a healthy and vegan fall recipe. Makes a great addition to a holiday table.
Cook Time30 mins
Servings: 4 servings as a side dish


  • 1 small pumpkin squash or butternut, cleaned, peeled and cut into 1/2 inch cubes, about 3 cups
  • 1 tablespoon olive oil
  • salt and pepper
  • 3 scallions white and green parts, sliced
  • 1/4 cup sunflower seeds
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 teaspoon curry spice garam masala is my favourite
  • 1 teaspoon fresh grated ginger
  • 1 cup whole wheat couscous
  • 1 cup veg stock
  • 1 teaspoon olive oil for fluffing the couscous


  • Preheat oven to 400.
  • Drizzle olive oil on a large rimmed baking sheet, add pumpkin and toss to coat. Roast 20-30 minutes or until pumpkin is tender and browned on the edged.
  • In a medium sauce pan (with a tight fitting lid) heat olive oil over medium heat. Add green onions and saute 2-3 minutes. Add sunflower seeds and saute for another 3 minutes or until they are fragrant and slightly toasted. Add ginger and curry powder. Cook 1 minute more then add veggie stock and couscous. Give couscous a quick stir, cover with lid and remove from heat. Let couscous sit 1 minute.
  • Drizzle some olive oil on top of the couscous. Fluff with a fork and then toss with roasted pumpkin in a serving bowl. Serve
Tricia Cowper | The infinebalance Food Blog