Personally, I liked this better than the Aubergine Arugula Salad. It’s less oily, and the texture is just about right. And the cheese? Perfect.
Pumpkin – 2 cups, cubed
Couscous – 1 cup
Chicken stock – 1 cup
Feta cheese – 1 cup
Cumin – 2.5 tsp, crushed
Coriander seeds – 1 tsp, crushed
Dressing – Dijon mustard, honey, balsamic vinegar and olive oil
Salt and pepper to taste
1. Roast the pumpkin in an oven pan (220-250C) for 30 minutes, take it out and mix the cumin and coriander seeds then roast again for 5-10 minutes; let it cool.
2. Prepare the couscous by soaking them in a bowl of chicken stock and cover with a plate; let it soak for 5-10 minutes.
3. In a big salad bowl, mix the everything together, dressing last.
4. Enjoy! 🙂