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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.

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