Ingredients
- 1kg pumpkin
- 200g feta, cubed
- 1 bunch silverbeet (or equivalent spinach/chard) chopped
- 1 cup couscous
- 3 tbsp olive oil, plus extra for roasting
- 1 cup stock (I like chicken)
- 1 knob of butter
- 2 tbsp balsamic vinegar
- ½ tsp honey
- salt
- black pepper, freshly cracked
Process
Set oven to 180ºC. Cut pumpkin into bite size chunks, place in baking pan, coat with olive oil and roast for 30 minutes. Take out and turn, and roast for a further 10 minutes, until starting to nicely caramelise. When done, leave to stand for 5 to 10 minutes so that it drops a little in temperature.
Bring 1 cup of stock to the boil in a small saucepan, with 1 tbsp olive oil. Add couscous and stir with a fork to make sure it doesn’t clump. Put the lid on, turn the heat off, and leave to sit for 10 minutes. Remove lid and add the knob of butter, stirring through with a fork. This will fluff the couscous. Check for salt and pepper and add as necessary. At this point, stir through the silverbeet. You want the couscous to be hot enough to gently wilt the silverbeet but not cook it.
Transfer to a medium sized bowl, and add the baked pumpkin.
Whisk together 2 tbsp olive oil, balsamic vinegar and honey, then pour over the pumpkin and couscous. Gently combine. Crack some black pepper over the top, sprinkle the feta cheese and then serve.