12/10/2020

Roast Pumpkin Couscous with Basil and Feta

A delicious meat-free meal with the goodness of roasted veggies, fresh basil and creamy feta.

Serves:

6 Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

750g pumpkin, cubed
1 red capsicum, cut into 2cm dice
1 red onion, peeled, cut into wedges
4 cloves garlic, peeled and chopped
extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper, to taste
1 1/2 cups couscous
1 1/2 cups boiling water
100g feta cheese
1 bunch basil leaves
2 tablespoons toasted pine nuts
sweet chilli sauce, for drizzling, optional

Method

Arrange pumpkin, capsicum, onion and garlic on an oven tray, drizzle with oil and sprinkle with 1 teaspoon salt. Roast at 200°C in the top of the oven for 20-25 minutes until golden brown. Combine couscous with boiling water and 1 teaspoon salt in a covered pot and allow to stand for 10 minutes. Fluff with a fork, stir in roast vegetables and basil. Layer half the couscous, half the crumbled feta and half the pine nuts onto a serving dish and repeat. Drizzle with olive oil and sweet chilli sauce.

Tips

Sweet potato can be substituted for pumpkin.

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