Cook pearl couscous according to packet instructions and set aside.
Drizzle pumpkin with oil and add a pinch of salt. If using an airfryer, add pumpkin into the airfryer tray. Cook for 15 minutes on 180c/355f. If using an oven, add pumpkin into a lined baking tray. Bake for 45 minutes.
If using an airfryer, add pumpkin seeds (on top of the pumpkin) 2 minutes before the pumpkin is finished (or cook for another 2 minutes). Add pumpkin seeds to the oven baking tray and return to the oven for 5 more minutes.
Serve with rocket, crumble with feta and finish with balsamic glaze (balsamic vinegar will work too).
Dairy-free or pregnancy-friendly option: Swap the feta for avocado.
Gluten-free option: Swap pearl couscous for quinoa or brown rice.
You can eat the skin on Kent pumpkin. It’s delicious and adds fibre, plus it saves you time while cooking. Kent pumpkin is dark green with yellow/cream lines.
The cook time is much shorter if you use an airfryer. I use mine every day because it’s so easy to make yummy tasting vegetables.
If making this recipe for meal prep, place the greens on top of the vegetables/feta. Leave the dressing until serving. Mix in before you eat.
Prep Time:5 mins
Cook Time:20 mins
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