Roast Pumpkin and Fetta Couscous
35 min
Serve 4-6
Ingredients
½ butternut pumpkin, peeled and diced
1 red onion, cut into wedges
Extra virgin olive oil
Salt and pepper, to taste
1 bunch broccolini, cut into pieces
250g pearl couscous
2 cups chicken stock
Juice of 1 lemon
1 bunch coriander, chopped
200g South Cape Danish Style Fetta, crumbled
2 tablespoons toasted pepitas
Method
- Coat pumpkin and onion with olive oil, season and roast at 200°C for 20 mins.
- Steam broccolini in 1 cup water until tender and drain.
- Heat 2 tablespoons oil in pan and toast couscous until golden.
- Add stock, bring to the boil, simmer covered for 10 mins until tender.
- Toss pumpkin, onion, broccolini, half the South Cape Danish Style Fetta, lemon juice, ½ cup oil and half the coriander through the warm couscous.
- Serve sprinkled with remaining South Cape Danish Style Fetta, pepitas and remaining coriander.
