Roasted Pumpkin Cranberry Walnut Couscous

Heat oven to 190 degrees, line a baking tray with baking paper and set aside.

In a large bowl toss cubed pumpkin with 1 tablespoon of olive oil and salt & pepper. Bake in the oven for 15 minutes, turn over and cook for another 10 minutes or until pumpkin is tender. Let cool slightly. When there is 5 minutes left while cooking pumpkin, add the walnuts and let them roast slightly. Remove from oven and place into a large bowl.

Cook your couscous as per packet directions. (while pumpkin is roasting) I add 1 teaspoon of olive oil to a pot and heat, add the 1 cup of pearl couscous and toast for 1-2 minutes, stirring constantly. Then slowly add 1 1/4 cup water, stir bring to the boil, then reduce heat and simmer with the lid on for around 10-12 minutes. The water will be all absorbed. I use a fork to separate grains once cooked. You can use vegetable stock if you want to add an extra layer of flavour.

To make your dressing for the salad, add 3 tablespoons olive oil, 3 tablespoons apple cider vinegar & 1 tablespoon of fresh lemon juice, salt & pepper into a jar. Close lid and shake to combine.

Add the couscous, rocket leaves, cranberries to the pumpkin & walnuts and gently stir to combine. Add half the dressing and stir. Finally add the crumbled feta on top and the rest of the dressing, stir gently to combine all ingredients.