Autumnal couscous salad

Ingredients for 3 servings:

• 2 small onions, red
• 300 g Hokkaido pumpkin(s)
• 1 apple
• 250 g couscous, cooked
• 1 tsp thyme
• 1 tsp rosemary
• salt and pepper
• 1 tsp parsley, chopped
• 2 tbsp olive oil
• 1 clove(s) garlic
• ½ lemon(s) or lime, the juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Cook the couscous according to the package instructions. Peel the red onions and slice them into wedges. Dice the Hokkaido tomatoes. Place both on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, rosemary, and thyme. Bake in an oven preheated to 180°C for approximately 15-20 minutes. In the meantime, prepare the marinade. Mix together the remaining olive oil, lemon juice, parsley, finely chopped garlic clove, salt, and pepper. Remove the vegetables from the oven and let cool slightly. Then combine with the cooked couscous and the thinly sliced ​​apple, and pour the marinade over the vegetables. Stir thoroughly and let stand for a short while if necessary.