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🥗 Roasted Pumpkin Couscous Salad

482 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the pumpkin thoroughly.
  3. 3. Cut the pumpkin in half.
  4. 4. Remove the seeds with a spoon.
  5. 5. Cut the flesh into wedges.
  6. 6. Peel the onions and cut them into quarters.
  7. 7. Line a baking tray with baking paper.
  8. 8. Spread the pumpkin wedges and onions on the tray.
  9. 9. Drizzle two tablespoons of olive oil over them.
  10. 10. Season everything with salt and pepper.
  11. 11. Place the tray in the oven.
  12. 12. Bake the vegetables for 20 to 25 minutes.
  13. 13. Wash the lemon under running water.
  14. 14. Grate about one teaspoon of the zest finely.
  15. 15. Cut the lemon in half.
  16. 16. Squeeze the juice from the lemon.
  17. 17. Pour about 300 milliliters of water into a pot.
  18. 18. Add a spoonful of salt to the water.
  19. 19. Bring the water to a boil.
  20. 20. Add the cinnamon stick to the boiling water.
  21. 21. Add the lemon zest to the boiling water.
  22. 22. Put the couscous into a bowl.
  23. 23. Pour the hot spiced water over the couscous.
  24. 24. Cover the bowl with cling film.
  25. 25. Let the couscous swell for 10 minutes.
  26. 26. Crumble the feta cheese with your hands.
  27. 27. Chop the pumpkin seeds coarsely.
  28. 28. Remove the cinnamon stick from the couscous.
  29. 29. Add two tablespoons of olive oil to the couscous.
  30. 30. Add the lemon juice to the couscous.
  31. 31. Add the chopped pumpkin seeds to the couscous.
  32. 32. Add the feta cheese to the couscous.
  33. 33. Mix all ingredients well together.
  34. 34. Take the pumpkin and onions out of the oven.
  35. 35. Place the vegetables on a serving plate.
  36. 36. Spoon the couscous salad over the vegetables.
  37. 37. Serve the salad immediately.

Nutrition per serving