Pearl couscous with roasted pumpkin and feta

• 800 g pumpkin, deseeded and cut into roughly 2 cm cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• ¼ tsp salt
• A few grinds of black pepper
• 250 g pearl couscous
• 700 ml water
• 150 g feta
• 1 lemon, zest and juice
• 15 g flat-leaf parsley, finely chopped
• 10 g mint leaves, finely chopped

How to make it

1. 1

   Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with baking paper.

2. 2

   On the baking sheet, toss the pumpkin cubes with the olive oil, cumin, salt and black pepper. Spread them out and roast for 25 to 30 minutes, until tender and browned at the edges. Toss halfway through.

3. 3

   Meanwhile, bring the water to a boil in a saucepan. Add the pearl couscous and cook according to the package directions, usually 8 to 10 minutes. Drain and leave to steam dry briefly.

4. 4

   Zest the lemon and squeeze out the juice. Mix the pearl couscous with the lemon zest and 1 tablespoon of lemon juice.

5. 5

   Stir the roasted pumpkin and half of the parsley and mint into the couscous. Taste and add a little more lemon juice or pepper if you like.

6. 6

   Divide between bowls or serve in a bowl. Crumble the feta over the top and finish with the remaining parsley and mint. Store any leftovers covered in the fridge, and take them for lunch cold or reheated.