Roast Pumpkin with Feta Cheese

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! 🙂


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