Pumpkin Couscous Salad with Feta for 6
Zesty and salted Bake Pumpkin Couscous Salad with Feta. This version includes a step-by-step cooking guide. A great choice for autumn meal prep.
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Cooking tools:
- Mason jar
- Baking sheet
- Parchment paper
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 lb (450g) pumpkin or butternut squash, peeled and cubed into ½ inch pieces
- 2 tbsp (30ml) extra virgin olive oil
- ½ tsp (3g) kosher salt
- ¼ tsp (1g) cracked black pepper
- 1 ½ cups (300g) pearl (Israeli) couscous
- 2 cups (480ml) vegetable broth
- 1 tbsp (15ml) unsalted butter
- 6 oz (170g) feta cheese, crumbled
- ¼ cup (30g) pine nuts, toasted
- ½ cup (15g) fresh flat-leaf parsley, chopped
- ¼ cup (15g) red onion, finely diced
- 3 tbsp (45ml) extra virgin olive oil
- 2 tbsp (30ml) fresh lemon juice
- 1 tsp (5ml) lemon zest
- 1 tsp (5ml) honey
- 1 clove (5g) garlic, minced
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