Roast Pumpkin Wedges & Veggie Pearl Couscous
with Fetta & Lemon Oregano Dressing
- Tree nuts
- Pine nut
- Gluten
- Wheat
- Milk
- Brazil nut
- Hazelnut
- Pistachio
- Pecan
- Almond
- Peanuts
- Cashew
- Soy
- Sesame
- Macadamia
- Tree nuts
- Walnut
- May contain traces of allergens
Ingredients
1
Red Onion
Oregano
1
Pumpkin
1 packet
Baby Spinach Leaves
1
Zucchini
1 packet
Pine Nuts
(Contains: Tree nuts, Pine nut; May be present: Milk, Brazil nut, Hazelnut, Pistachio, Pecan, Almond, Peanuts, Cashew, Soy, Sesame, Macadamia, Tree nuts, Walnut.)
1 packet
Parsley
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Fetta Cheese
1 sachet
Garlic & Herb Seasoning
1
Lemon
1
Beetroot
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the butternut pumpkin into 1cm wedges. TIP: Peel the skin if you don't like it! Cut the zucchini into 1cm rounds. Cut the beetroot (unpeeled) into 1cm chunks. Chop the red onion into 2cm wedges. Place the pumpkin onto one oven tray and sprinkle over the garlic & herb seasoning. Place the zucchini, beetroot and onion onto another. Drizzle both trays with olive oil and season with a pinch of pepper. Toss to coat. Roast the pumpkin on the top oven shelf and the veggies on the bottom shelf, until tender, 25-30 minutes.
While the veggies are roasting, in a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden and fragrant, 1-2 minutes. Add the water and a generous pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Finely chop the oregano. Zest and juice 1/2 the lemon and cut the remaining into wedges. Finely chop the parsley.
Return the frying pan to a medium heat with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). Add the oregano and cook until fragrant, 1 minute. Transfer to a small bowl. Add the lemon juice, honey, parsley and a generous pinch of salt and pepper. Stir to combine.
To the couscous, add the roasted beetroot, zucchini and onion, baby spinach leaves and lemon zest. Pour over 1/2 the dressing and gently toss to combine. Season to taste.
Divide the roast veggie pearl couscous between bowls. Top with the pumpkin wedges and crumble over the fetta. Drizzle over the remaining lemon oregano dressing. Sprinkle over the pine nuts. Serve with the lemon wedges. Enjoy!
