Roasted Pumpkin Couscous Salad

Serves 6-8 | Prep time: 15 mins | Cooking time: 25 mins

INGREDIENTS

• 1kg/35oz pumpkin, cubed
• 1 1/2 onion, chopped
• 1 Tbsp olive oil
• Seasoning:
  • 4 tsp smoked paprika
  • 4 tsp cumin powder
  • 2 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp red chilli flakes (optional)
  • 2 tsp salt (or to taste)
  • 1 tsp ground black pepper
• 1 1/4 cup couscous
• 1 veg stock cube
• 1 1/2 cup boiled water
• 1 can (450g [or 15oz]) cannellini beans (drained & rinsed)
• 1 red capsicum/bell pepper
• 1/2 cup toasted sunflower seeds
• generous handful of chopped herbs of choice

METHOD

1. Preheat oven to 220°C/430°F. Line a baking tray with baking paper.
2. Prepare all ingredients: cube pumpkin, chop onion, cut capsicum, finely chop herbs, and drain and rinse beans.
3. Place the pumpkin and onion in a bowl. Add oil and mix.
4. Mix the seasoning in a small bowl.
5. Sprinkle 3/4 of the seasoning on the pumpkin and onion. Toss to coat well. Place the pumpkin in a single layer on the tray. Bake for 20-25 minutes or until pumpkin is tender.
6. While the pumpkin is baking, place the couscous in a large bowl (big enough for mixing in the roasted pumpkin). Crumble the stock cube into the bowl and add boiling water. Stir to combine then cover for 5 minutes, until liquid has absorbed. Fluff the grains with a fork.
7. Next, dry roast the sunflower seeds in a pan for a few minutes.
8. Once the pumpkin is baked, add it to the bowl of couscous along with the cannellini beans, and sunflower seeds. Combine and add the remaining seasoning mix. Taste and adjust seasoning, if you like. At this stage you can drizzle more olive oil, if that’s your preference. Add the herbs and toss gently to combine before serving.