Maple-Chilli Roasted Pumpkin with Couscous, Pine Nuts & Feta

Ingredients

• 1 small-medium pumpkin, peeled, deseeded (keep the seeds) and chopped into 2-3cm chunks
• 1 large red onion, peeled and cut into wedges
• 3 tbsp maple syrup or honey
• 2 tbsp olive oil
• sea salt
• freshly ground black pepper
• ¼ tsp ground cinnamon
• 2 tsp Aleppo pepper flakes or 1 tsp dried chilli flakes
• 1 x packet of Ainsley Harriott Couscous
• 20g toasted pine nuts
• 1 tbsp chopped parsley, plus extra to serve
• 100g feta or plant-based Greek style cheese, crumbled
• 1 medium-hot red chilli, deseeded and chopped
• 1 tbsp tahini
• 3 tbsp yoghurt or plant-based yoghurt
• ½ lemon, for squeezing