Roasted pumpkin and beetroot couscous salad

Bored of garden salad, if so, give this one a go.  Add some grilled lamb for a complete meal.

200g couscous

400ml vegetable stock (made with a stock cube is fine)

Couple of leaves of curly kale

10 green olives

½ red capsicum (diced)

300g butternut pumpkin (cubed)

Bunch of baby beetroot

Olive oil

100g feta cheese

Drizzle pumpkin and beetroot on an oven tray and cook for in a 200 degree oven for around 30 minutes, I peel the beetroot after it has baked. Set aside.

Bring water and stock cube to the boil, as soon as it’s boiling add couscous, turn off heat and cover.  Leave for 10 minutes.  Separate with a fork.  Shred your kale finely and add to couscous while still warm.  Once that has cooled add your roasted vegetables, capsicum, sliced green olives and crumbled feta.  Garnish how you like, I used almonds in this instance.

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