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Pumpkin, feta and couscous salad recipe

Simple, garden-fresh goodness with a zesty lemon dressing.

Serves: 6


Nothing beats using your own fresh produce or materials around the house.
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    What to do

  • 1. Preheat the oven to 200°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Place chopped pumpkin on the baking tray, drizzle with oil and sprinkle with nutmeg.

  • 4. Roast for about 20 minutes or until tender.

  • 5. Dry-fry the seeds in a large frying pan. When they start to brown, remove them and set them aside.

  • 6. Heat the chicken stock in the medium saucepan.

  • 7. Put the couscous in the large bowl and pour the boiling stock over it.

  • 8. Cover with the lid and let stand for 5 minutes.

  • 9. Stir the shredded leafy greens into the couscous. Cover and stand for another 5 minutes.

  • 10. Crumble the feta into the small bowl.

  • 11. Combine all the dressing ingredients in another small bowl.

  • 12. Add the pumpkin, feta, seeds and dressing to the large bowl with the couscous and toss gently to combine.

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