Pumpkin and Cous Cous Salad – Coconut Oil Recipe

Pumpkin and Cous Cous Salad

One of the easiest ways to get more WILD into your diet is to prepare meals in advance at home. Often when we are busy, it can become an excuse for us to shelve good eating habits and reach for whatever is most convenient. When you make delicious food at home, not only will you always have something in the fridge to tuck into, but it will also ensure that you can stick to a well balanced diet. This month, Whitney Ng of @littlelofts shares a versatile recipe that works with many different veggies and can easily work it’s way into your busy work week.

As far as easy weekday meals goes – I can’t go past a simple salad; it’s quick, simple and healthy. This one is a classic and relatively versatile too; the pumpkin can also be substituted for whatever root vegetables or mushrooms that you have on hand.

200g of Pumpkin
1 cup of Cooked CousCous
3 Tbsp of WILD Virgin Coconut Oil
1 Tbsp of Honey
1 clove of Garlic
2 mini Shallots
Feta Cheese
Rosemary, Fennel (or any herbs of your choice)
Salt & Pepper

1. Chop the Pumpkin into bite sized pieces and toss generously with WILD, honey, garlic, shallots, herbs and seasoning.
2. Bake in the oven at 180 degrees for 20 minutes or until soft.
3. When the pumpkin is cooked, toss through the cooked cous cous
4. Crumble fresh feta cheese over the top and serve.

Tips: If you have any salad leaves on hand, toss those through too. It’s also perfect as a side dish with fish or chicken.


If you give this Pumpkin and Cous Cous Salad a go, do let us know by tagging us with @coconutmatter and #coconutmatter. We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using WILD Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – please email us and together, let’s help everyone build a lifestyle that truly matters!