John Myers
Ingredients for 4 servings:
- 500 g pumpkin(s) (butternut squash)
- 300 g couscous
- 600 ml vegetable stock
- 150 g cashew nuts, roasted and salted
- 1 small zucchini
- 150 g feta cheese
- salt and pepper
- Herbs of your choice, e.g. rosemary, basil, coriander
- 4 tbsp lemon juice
- olive oil
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
Recipe from Australia
Preheat the oven to 180°C (top/bottom heat). Peel and dice the pumpkin. Place it on a baking sheet, brush with oil, and season with salt and pepper. Bake for 30 minutes. Meanwhile, wash the zucchini and dice it as well. Fry it in a pan with a little oil. Dice the feta cheese. Soak the couscous in the vegetable broth or cook it (just follow the package instructions). Remove the pumpkin from the oven and let it cool. Let the couscous cool as well, if necessary. Then mix with the zucchini, pumpkin, cashews, and feta cheese. Season to taste with lemon juice, salt, pepper, and herbs. The salad can be eaten warm or cold. As a main course or side dish.
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