Summary

Ingredients

• 500 g pumpkin (se), (butternut squash)
• 300 g couscous
• 600 ml vegetable stock
• 150 g cashew nuts, roasted and salted
• 1 small zucchini
• 150 g feta cheese
• salt and pepper
• Herbs, your choice, e.g., rosemary, basil, coriander
• 4 tablespoon lemon juice
• olive oil

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. Peel and dice the pumpkin. Place on a baking sheet, brush with oil and season with salt and pepper. Bake for 30 minutes.
3. In the meantime, wash the zucchino and also dice it. Fry in a pan with a little oil. Dice the feta cheese. Soak or cook the couscous in the vegetable stock (just follow the instructions on the package). Take the pumpkin out of the oven and let it cool. If necessary, also let the couscous cool down. Then mix with the zucchino, pumpkin, cashew nuts and feta cheese. Season to taste with lemon juice, salt, pepper and herbs.
4. You can eat the salad lukewarm or cold. As a main course or side dish.