Chicken and Pumpkin Couscous Salad

Chicken and Pumpkin Couscous Salad


15 mins 


25 mins 


Treat yourself to this easy homemade chicken & pumpkin couscous salad. It's fresh & packed with taste & new Hellmann’s Honey & Mustard Dressing.


  • 2 chicken breasts 300g
  • 200 g carrots cut into cubes
  • 200 g pumpkins cut into cubes
  • 6 garlic cloves
  • 4 sprigs rosemary
  • 2 tbsp vegetable oil
  • 120 g couscous
  • 4 tbsp Hellmann's Honey & Mustard Salad Dressing
  • 50 g pumpkin seeds
  • handful of parsley roughly chopped
  • bunch of mint roughly chopped (100g)
  • pomegranate seeds

  1. Amount per Serving
Title Amount per Serving
Energy 448.77 kcal
Protein 24.14 g
Sugar 4.08 g
Fibre 4.41 g
Fat 23.19 g
Saturated fat 4.4 g


  1. Preheat the oven to 210°C, 200°C fan, Gas mark 7.

  2. Roast the chicken fillets for 20 minutes, turning occasionally until cooked through.

  3. Meanwhile, place the carrots and pumpkin in a roasting tin. Add the garlic and rosemary and drizzle with oil.

  4. Roast the vegetables in the oven for about 20-30 minutes until cooked and starting to colour. Remove the garlic and the rosemary. Set aside to cool.

  5. Add the pumpkin seeds to a baking tray and roast for 3-4 minutes.

  6. Cook the couscous according to the instructions on the pack and cover with cling film. Cut the cooled chicken into cubes and place in a large mixing bowl, add the vegetables, pumpkin seeds, Hellmann’s Honey & Mustard Dressing and the chopped herbs and mix really well.

  7. Fluff up the couscous and add the pomegranate seeds.

  8. Serve the salad on top of the couscous.