Pumpkin, Halloumi And Pea Couscous

• 2 None medium red onions, cut into thin wedges
• 1 lb pumpkin, peeled, cut into 1 inch pieces
• 2 cloves garlic, sliced
• 1 None long red chili, seeded, thinly sliced
• 1/3 cup olive oil
• 10.5 oz couscous
• 1/2 cup vegetable stock
• 3.5 oz frozen peas, thawed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 6 oz halloumi cheese, cut into 1 inch cubes
• None None Lemon wedges, to serve

1. Preheat oven 350u0b0F. Line a roasting pan with parchment paper. Add onion, pumpkin, garlic and chili to the pan. Drizzle with 1/4 cup oil; toss gently to combine. Bake, stirring occasionally, for 20-25 minutes or until vegetables are tender.
2. Meanwhile, place couscous in a medium heatproof bowl. Bring stock to a boil and stir in to couscous. Cover with plastic wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Allow to cool to room temperature. Add peas, spices and roasted vegetables; mix well.
3. Heat remaining oil in a medium frying pan over moderate heat. Cook halloumi, turning, for 2-3 minutes or until golden brown. Add to couscous mixture; stir to combine.
4. Spoon couscous into shallow serving bowls. Serve with lemon wedges.

red onions, pumpkin, garlic, long red chili, olive oil, couscous, vegetable stock, frozen peas, ground cumin, ground coriander, halloumi cheese, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/22085 (may not work)