Pumpkin Couscous And Rocket Salad

• 2 pounds Pumpkin
• 1/4 cups Olive Oil
• Sea Salt, to taste
• Ground Pepper To Taste
• 1 cup Chicken Stock
• 1/4 cups Dry White Wine
• 1 cup Whole Wheat Couscous
• 1 whole Lemon, Zested
• 3 Tablespoons Lemon Juice, Divided
• 1 whole Sage Leaf, Minced
• 4 cups Baby Arugula (rocket)
• 1/4 cups Feta Cheese
• 1/2 whole Small Red Onion, Sliced Thinly
• 1/4 cups Dried Cranberries
• 1/2 cups Lemon Vinaigrette (optional, To Serve)
• 1 cup Croutons (optional, To Serve)
• 1 Tablespoon Balsamic Vinegar (optional, To Serve)

1. Preheat the oven to 350u0b0F. Slice the pumpkin in half and scoop out the seeds and strings. Next cut each half into quarters or sixths and remove the stem. Place the pumpkin on a cookie sheet, cut side up. Coat well with the oil and season with sea salt and pepper to taste. Roast until flesh is golden and tender, about one hour.
2. Remove the pumpkin from the oven and set aside to cool. In the meantime, prepare the couscous. Bring the chicken stock and dry white wine to a boil together in a small sauce pan. Add the couscous, lemon zest, 1 tablespoon of lemon juice and the minced sage to a heat proof bowl. Add the boiling stock to the couscous, cover and set aside for five minutes.
3. Next, peel and cut the pumpkin into 1-inch cubes. Add the pumpkin to the finished couscous and toss through. Divide the arugula between two to four serving dishes and drizzle the greens with a touch of lemon juice (the remaining 1-2 tablespoons). Top with the couscous/pumpkin mix, the feta, red onion slices and cranberries. If desired, serve with a lemon vinaigrette, croutons and splash of balsamic vinegar.

pumpkin, ubc, salt, ground pepper, chicken, ubc, whole wheat couscous, lemon, lemon juice, arugula, ubc, red onion, ubc, lemon vinaigrette, croutons, balsamic vinegar

Taken from tastykitchen.com/recipes/salads/pumpkin-couscous-and-rocket-salad/ (may not work)