Ingredients:

  • 1 cup (180 g) couscous
  • 2 cups (480 ml) vegetable broth (or water)
  • 1 small pumpkin (about 2 pounds or 900 g), peeled, seeded, and diced into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) ground cinnamon
  • 1 teaspoon (5 g) ground cumin
  • Salt and pepper, to taste
  • 1 cup (150 g) crumbled feta cheese
  • 1/2 cup (75 g) dried cranberries or raisins
  • 1/4 cup (60 g) chopped fresh parsley
  • 3 tablespoons (45 ml) olive oil for dressing
  • 1 tablespoon (15 ml) apple cider vinegar for dressing
  • 1 teaspoon (5 g) Dijon mustard for dressing
  • Salt and pepper, to taste for dressing

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced pumpkin with olive oil, cinnamon, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
  3. Bring vegetable broth to a boil. Add couscous, cover, and remove from heat. Let sit for 5–7 minutes until fluffy.
  4. While the couscous cooks, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
  5. In a large bowl, combine roasted pumpkin, cooked couscous, feta, cranberries, and parsley. Drizzle with dressing and gently toss to combine.
  6. Taste and adjust seasoning if necessary. Serve warm or at room temperature.