Roasted Pumpkin, Couscous & Feta Salad

A vibrant salad featuring roasted pumpkin, pearl couscous, and a simple lemon dressing, perfect for a healthy dinner option.

By @kizactivelife

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 0.25 whole pumpkin chopped into cubes
• 0 olive oil for drizzling
• 0 seasonings of your choice
• 4.4 oz pearl couscous
• 1 cup stock
• 2 cups baby spinach
• 1 cup cherry tomatoes halved
• 1 avocado diced
• 0.5 red onion thinly sliced
• 0.5 cup feta cheese crumbled
• 1 whole lemon juice
• 0 olive oil for drizzling
• 0 salt to taste

Instructions

1. Preheat the oven to 200°C (about 400°F).
2. Chop 1/4 of a fresh pumpkin into cubes, drizzle with olive oil and season with your choice of seasonings. Place on a baking sheet.
3. Roast the pumpkin in the oven for 30 minutes or until golden brown and tender.
4. Cook 125g of pearl couscous in 1 cup of stock according to package directions. Fluff with a fork once cooked.
5. Prepare the salad by combining chopped baby spinach, halved cherry tomatoes, diced avocado, thinly sliced red onion, and crumbled feta in a large bowl.
6. Make the dressing by mixing the juice of 1 lemon with a drizzle of olive oil and a pinch of salt.
7. Combine all the ingredients in the large bowl with the dressing, toss gently, and adjust seasoning if necessary. Divide the salad into four servings.