Summary

Ingredients

• 0.5 ½ cup couscous
• 1 cup vegetable broth
• 400 g pumpkin meat
• 1 bunch spring onion (s)
• 1 large onion (s)
• 200 g canned chickpeas
• 2 tablespoons oil
• salt
• Pepper, freshly ground
• 100 g feta cheese
• 1 handful iceberg lettuce or romaine lettuce
• some balsamic vinegar

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Instructions

1. Pour the boiling vegetable stock over the couscous in a bowl and let it swell according to the instructions on the packet. Fluff with a fork and let cool.
2. Dice the pumpkin flesh. Roughly dice the onion or cut into wedges. Cut the whites of the spring onions into pieces approx. 3 cm long. Put the chickpeas in a colander, rinse and drain well.
3. Mix the chickpeas, pumpkin, spring onion and onion with 2 tablespoons of oil, place on a baking sheet lined with baking paper or in a flat dish and bake in a preheated oven at 200 ° C for about 20-30 minutes until the pumpkin and onion are soft. Turn the vegetables 2-3 times in between.
4. While the vegetables are cooking, wash, dry and cut the lettuce into strips. Add the vegetables to the couscous and mix together. Add lettuce, crumbled feta and approx. 2 - 3 tablespoons of vinegar, mix and season with salt and freshly ground pepper. Lemon or orange pepper also goes well.
5. Spread on plates and serve warm.
6. Tip: For a slightly fruity note, date vinegar, fig vinegar, cassis or elderberry balsamic vinegar also taste very good with a salad.