From the Jewish Food Hero Kitchen: Baked Apple and Pumpkin Couscous

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retty glass bowl of cous cus with chunks of baked apple and pumpkin, on white tablecloth

This Rosh Hashanah recipe is baked apple and pumpkin couscous. A grain based dish including raw carrots and cabbage for crunch and texture. The apple tahini dressing is creamy and perfectly savory and sweet.

Apple and Pumpkin Couscous

The salad has color, crunch and flavor. It is a wonderful healthy dish to add to your table for Rosh Hashanah. You will love it so much you’ll add it to your meal rotation and all year round!Apple and Pumpkin Couscous

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From the Jewish Food Hero Kitchen: Apple and Pumpkin Couscous

  • Author: jewishfoodhero


  • 1 cup couscous, medium sized grain (can replace with quinoa)
  • 1 cup diced red cabbage
  • 1 cup diced small carrot
  • 1 ½ cup diced baked pumpkin
  • 1 ½ cup diced baked apple


  • ½ tsp salt, to taste
  • 1 Tbsp lemon juice, to taste
  • Pepper, to taste

Apple Tahini Dressing:

  • Ingredients
  • 1 apple
  • 1 tsp tahini
  • 1 garlic clove
  • ½ tsp cumin
  • ½ tsp cinnamon
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp brown sugar
  • 1 tsp salt
  • ⅛ tsp black pepper
  • 2 Tbsp water (optional)


  • Pre-heat oven at 400 F
  • Coat a baking sheet with non-stick canola oil spray.
  • Place the diced apple and pumpkin on baking tray and bake for 30 minutes or until soft (read not mushy).
  • Dice the red cabbage and carrot.
  • Make the dressing. If you like your salads with a lot of dressing, double the dressing recipe.
  • Using a vegetable peeler, skin the apple. Using the same vegetable peeler, slice the apple into extra thin strips.
  • Place 2 cups of water into the saucepan and add the apple slices. Cook until apple is soft and all the water is gone (approx 10 min.).
  • Place the cooked apple in blender.
  • Add all other ingredients, except the water, and blend until smooth.
  • Depending on the consistency of the dressing, add 1-2 Tbsp water as needed.
  • After you make the dressing:
  • In a large salad bowl, combine the salad dressing and the carrot and red cabbage. Mix evenly
  • Add the couscous and mix lightly and well (read do not mush).
  • When the pumpkin and apple are cooled, add to the salad.
  • Pay attention to mix lightly (read do not mush).
  • Taste, and add ½ tsp salt and 1 Tbsp lemon juice to taste if desired.

More plant-based food for holidays

During the holidays, we might have our traditional favorite recipes that we always like to prepare. It might seem like a strange or difficult time to introduce new dishes. This could feel especially true if you and your family enjoy eating animal products. You might think the suggestion of adding plant-based foods to your holiday table is too difficult!

But I’m here to break that myth! The reality is that everyone benefits from eating more plant-based foods. And you don’t have to swap out your favorite dishes for vegan ones. Instead, simply add more dishes to your table. Simple salads and vegetable dishes are always a welcome addition. The great news is, Jewish Food Hero has plenty of simple dishes with few ingredients for you to try.

If you love this baked apple and pumpkin couscous recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals

Jewish Food Hero Cookbook //

For more vegan Rosh Hashanah inspiration, take a look at these ides from the one and only Tori Avey.



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