Recipe Category: Vegetables » Salads
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 |
| Preparation Time: | 15 minutes |
| Cooking time: | 30 minutes |
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.
| Author: | Naomi Crisante |
| Date Created: | 12/10/2020 |