Pearl Cous Cous Winter Salad

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Recipe by Naomi Sherman


Net Carbs







I’m a salad girl
On a perfect week, my menu board reads “Something on the BBQ and salad” for just about every day
So it can be a shock when the colder weather hits and my go-to fresh, crispy summer salads don’t quite cut it anymore
I’m challenging myself this year to make more warm salads and this one is a cracker of a dish
This glaze? Holy s*t, it’s so good that you could possibly drink it
It’s sweet and sticky, yes, but it also has crazy deep and savoury notes which makes it extra moreish
There will be leftovers so have fun experimenting with it on different dishes
Roasted pumpkin is one of my favourite things, as you all know by now and I also adore the earthiness of beetroot when it’s matched with the sweet softness of the pumpkin
Add the pretty pearls of the cous cous and this is a winter salad that will become a staple
Naturally vegan, it’s pretty filling in its own right but if you need to add meat, try some thin strips of grilled lamb for a perfect pairing


  • 800 grams of pumpkin

  • 1/2 bunch of tuscan kale

  • 2 medium whole beetroot

  • 4 tablespoons of olive oil

  • 250 grams dry pearl cous cous

  • Toasted hemp seeds for garnish

  • Sticky Sweet and Savoury Glaze:
  • 4 tablespoons of maple syrup

  • 3 tablespoons of balsamic vinegar

  • 2 tablespoons of vegetable stock

  • 1 teaspoon of crushed garlic

  • 1 teaspoon of fresh thyme leaves

  • 1/2 teaspoon of ground coriander


  • Make the glaze by whisking all of the ingredients together in a small pot and bringing it to the boil over medium-high heat. Lower the heat to a hard simmer and continue cooking for 5-10 minutes until it has reduced by half.
  • Preheat your oven to 200° C
  • Place the whole beetroot in a foil parcel and roast for approx 1 hour or until softened enough to easily pierce to the centre with a knife or skewer. Remove and let cool until they can be handled.
  • Prepare your pumpkin by slicing it into wedges and removing the seeds and skin.
  • Cut into two or three wedges per person.
  • Lay the wedges out on a lined tray and drizzle olive oil over them, making sure to give them a good coating.
  • Roast for 20-40 minutes, depending on the thickness of your wedges.
  • Carefully turn the wedges over and then brush with the glaze halfway through cooking.
  • Using gloved hands, remove the peel from the beetroot and cut into wedges.
  • Prepare the cous cous according to the package instructions.
  • De-stem your kale and tear into rough pieces.
  • Heat the olive oil in a large frying pan and add the kale, tossing until wilted and dark.
  • Pile the cous cous, kale, beetroot and pumpkin on a plate or large share platter and drizzle generously with the glaze.
  • Top with a scattering of toasted hemp seeds.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories329
  • % Daily Value *
  • Total Fat 11.3g 18%
    • Total Carbohydrate 50g 17%
      • Protein 8.2g 17%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.