One of my favourite salads, this is a great one to prep-ahead in bulk for weekday lunches. I also get quite a few requests from friends and family to bring this along for pot-luck dinners and barbeques.
1 cup couscous
1 cup pumpkin
1 cup chickpeas, cooked
1 small red onion, finely chopped
½ cup feta, cubed
2 tablespoons parsley, chopped
Juice and zest of 1 lemon
2 tablespoons olive oil
Pinch of salt
Peel and cut pumpkin into small cubes. Place on a roasting tray and drizzle with 1 teaspoon oil.
Bake in the oven at 200°C for around 30 minutes, until soft.
Place couscous in a large bowl and cover with 1 cup boiling water. Leave to absorb, then fluff with a fork.
Add pumpkin, chickpeas, parsley, feta and onion to couscous and mix to combine.
Mix lemon juice, zest, olive oil and salt, and drizzle over salad.