Pumpkin Couscous Salad with Feta for 6

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed pumpkin with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast for 20-25 minutes, tossing halfway through, until the edges are mahogany-colored and the centers are velvety.
4. Heat 1 tbsp butter or oil in a medium pot over medium heat. Add the pearl couscous and toast for 2-3 minutes, stirring constantly until the grains smell nutty and turn golden brown.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
6. In a mason jar or bowl, combine olive oil, lemon juice, lemon zest, honey, and minced garlic. Shake or whisk vigorously until the dressing is emulsified and glossy.
7. In a large mixing bowl, combine the cooked pearl couscous, roasted pumpkin, crumbled feta, toasted pine nuts, chopped parsley, and diced red onion.
8. Pour the lemon vinaigrette over the mixture and toss gently to combine.