Roasted Pumpkin and Feta Couscous Salad



There is something sweet and salty about roasted pumpkin, something nutty about couscous, and something fresh about herbs and balsamic dressing in this lovely and colorful salad. This is a great healthy lunch or dinner side dish.

Ingredients:
  • 1 small pumpkin, diced
  • 1 cup couscous
  • 2 cups vegetable broth
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped red onion
  • 1/4 cup toasted pine nuts
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Toss the diced pumpkin in 2 tablespoons of olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes or until tender and slightly caramelized

Allow it to cool

In a saucepan, bring the vegetable broth to a boil

Remove from heat and stir in the couscous

Cover and let it sit for 5 minutes

Fluff with a fork and let it cool

In a large bowl, combine the roasted pumpkin, cooked couscous, crumbled feta cheese, chopped parsley, chopped red onion, and toasted pine nuts

In a small bowl, whisk together 1 tablespoon of olive oil and balsamic vinegar

Drizzle this dressing over the salad and toss to combine

Season the salad with additional salt and pepper to taste

Serve the Roasted Pumpkin and Feta Couscous Salad chilled or at room temperature

Enjoy!


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