roast pumpkin & feta couscous salad

This weekend we’re heading down the coast for a day at the beach.

Beach.

Sunshine.

Sand.

Ice blocks.

Sunscreen.

Sandcastles.

All the makings of a perfect weekend.

To have with us on our travels I decided to put together this little roast pumpkin and feta couscous salad.

So simple to make and chock full of fresh herbs this delicious couscous salad is the perfect lunch for a day at the beach.

I hope you all have a wonderful weekend!

To create your own roast pumpkin & feta couscous salad simply…

To begin chop up the pumpkin into medium cubes, place on an oven tray lined with baking paper, drizzle with olive oil and pop into the oven for a half hour or until the pumpkin is cooked and slightly golden.

Remove from the oven and allow to cool slightly. Set aside.

Place the couscous in a large heatproof bowl, cover with hot stock and allow to stand for five minutes or until the stock is absorbed.

Use a fork to fluff up the couscous.

Place the mint and basil on a board and finely chop.

Add the chopped herbs to the couscous along with the roast pumpkin, cherry tomatoes, extra virgin olive oil, lemon rind and juice.

Toss to combine.

To serve place the couscous salad on a plate and sprinkle with a little crumbled feta.

roast pumpkin & feta couscous salad

INGREDIENTS

500 grams pumpkin, chopped into smallish cubes

2 tablespoons olive oil

1 cup couscous (instant)

1 1/2 cups chicken stock (reduced salt)

1/2 cup fresh mint, finely chopped

1/2 cup fresh basil, finely chopped

1 punnet cherry tomatoes, halved

zest and juice of 1 lemon

2 tablespoons extra virgin olive oil

100 grams danish feta, crumbled

METHOD

Preheat oven to 180 degrees celsius (350 F). Place pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and roast for 30 minutes or until the pumpkin is cooked and slightly golden. Set aside.

Place the chicken stock in a saucepan and bring to the boil. Place the couscous in a large heat proof bowl and pour over the hot stock. Allow to stand for 5 minutes or until the stock is absorbed. Use a fork to fluff the couscous.

Add the roast pumpkin, herbs, cherry tomatoes, lemon zest and juice and extra virgin olive oil to the couscous and mix to combine.

Serve with a little crumbled feta.

Enjoy x

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