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Pearl Cous Cous Salad

recipe by Naomi Sherman

Nutrition Facts



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


The recipe


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
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 teaspoon of fresh thyme leaves


Step 1
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.
Step 2
Preheat your oven to 200° C
Step 3
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.
Step 4
Prepare your pumpkin by slicing it into wedges and removing the seeds and skin.
Step 5
Cut into two or three wedges per person.
Step 6
Lay the wedges out on a lined tray and drizzle olive oil over them, making sure to give them a good coating.
Step 7
Roast for 20-40 minutes, depending on the thickness of your wedges.
Step 8
Carefully turn the wedges over and then brush with the glaze halfway through cooking.
Step 9
Using gloved hands, remove the peel from the beetroot and cut into wedges.
Step 10
Prepare the cous cous according to the package instructions.
Step 11
De-stem your kale and tear into rough pieces.
Step 12
Heat the olive oil in a large frying pan and add the kale, tossing until wilted and dark.
Step 13
Pile the cous cous, kale, beetroot and pumpkin on a plate or large share platter and drizzle generously with the glaze.
Step 14
Top with a scattering of toasted hemp seeds.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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