Pumpkin, Pearl Cous Cous and Feta Salad Recipe | Simple Home Edit

Ingredients

• ½ kent pumpkin (jap pumpkin/kabocha squash), peeled and cut into 2 cm (¾ inch) cubes
• 1 tsp sweet paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp sea salt flakes
• 2 tbsp olive oil
• 1½ cups (280 g) pearl couscous
• 1½ cups (12½ fl oz) chicken or vegetable stock (see note 1 for gluten-free)
• 1 cup (250 ml) water
• ⅓ cup (80 ml) olive oil
• Juice and zest of 1 lemon
• 1 tbsp honey
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• ½ cup (75 g) crumbled feta
• ½ bunch mint, leaves picked
• 1 tbsp slivered almonds
• Seeds from 1 pomegranate