It’s then combined with pearl couscous, feta cheese, mint, pomegranate seeds and slivered almonds. It’s festive and fresh and it’s a nice substantial side that goes with anything – especially glazed ham, which is served widely here in Australia at Christmas. The best thing about this salad is that it can be made ahead of time. The pumpkin and pearl couscous can be prepared up to 3 days prior to your event, so it’s as simple as assembling the ingredients on a big platter on the day and serving at room temperature!
Can you make Pumpkin, Pearl Couscous and Feta Salad ahead of time?
Yes, Pumpkin, Pearl Couscous and Feta Salad is the perfect salad to make ahead of time, perfect for entertaining or as a meal prep option. Store the roasted pumpkin, cooked pearl couscous and dressing refrigerated in separate airtight containers for up to 3 days. Simply toss the ingredients together when you are ready to serve for a quick, delicious meal.
Is Pumpkin, Pearl Couscous and Feta Salad suitable for leftovers?
Pumpkin, Pearl Couscous and Feta Salad leftovers can be refrigerated for up to 3 days, assuming it has been made fresh. Serve it cold or at room temperature. It is best refrigerated without mint or any other fresh herbs, as these will brown quickly. 5 from 3 reviews
Pumpkin – Cook as per the recipe and store refrigerated for up to 3 days. Pearl Couscous – Cook as per the recipe and store refrigerated for up to 3 days. Dressing – Prepare as per the recipe and store refrigerated for up to 3 days. Assembly – Assemble the salad only once you are ready to serve.
LEFTOVERS
Pumpkin, Pearl Couscous and Feta Salad is best made fresh or made ahead (see instructions above). Leftovers can however be stored in an airtight container, refrigerated, for up to 3 days, assuming the salad has been made fresh. It is recommended that the mint is removed from the salad prior to storing as it very quickly browns and wilts in the fridge.
