Pumpkin, Pearl Cous Cous and Feta Salad Recipe
Perfect for serving family-style, my pumpkin, pearl couscous, and feta salad is easy to make and is delicious, hearty and refreshing.
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Cooking tools:
- Microplane
- Pepper mill
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Mason jar
- Serving platter
- Fork
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- ½ kent 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
- 280 g pearl couscous
- 375 ml chicken or vegetable stock
- 250 ml water
- 80 ml olive oil
- 1 lemon, zested
- 1 tbsp honey
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 75 g crumbled feta
- ½ bunch mint, leaves picked
- 1 tbsp slivered almonds
- 1 pomegranate, seeds only
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