Roasted Pumpkin and Corn with Couscous Salad - WellBeing Magazine

Ingredients

• ½ large pumpkin, deseeded & cut into 4 large pieces
• 1 corn cob
• ¼ red cabbage, finely shredded
• 1 red onion, finely sliced
• Few sprigs mint, roughly chopped, plus more to garnish
• 1 cup cooked couscous
• 1 cup cooked chickpeas
• Zest 1 lemon
• Salt & pepper, to taste
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• <b>Dressing</b>
• 2 tbsp maple syrup
• 2 tbsp apple-cider vinegar
• 2 tsp grain mustard
• ½ tsp ground cumin