A Change from Rice and Pasta

I recently checked out the revamped 'The Colombo' and was pleasantly surprised at what a great retail space it has become and the food offerings available. After discovering Coopers & Co and their assortment of unusual foods, we came across Trade Aid's Palestinian Couscous. Even had the store manager rushed up to explain the product with much enthusiasm. And she was right- it's delicious! The nutty flavour and asymmetrical texture really made this dish (courtesy of Donna Hay).

Roasted Pumpkin and Couscous Salad

Serves heaps! (mostly consisting of couscous ;) )

Half a pumpkin, cut into thin slices
Few dashes of olive oil
1 packet Palestinian Couscous
3 cups chicken stock
Half preserved lemon rind, finely chopped
Mint (I used a few sprinklings of dried mint)
200g feta, sliced

Homney Cumin Dressing:
1 tablespoon honey
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon white wine vinegar

Preheat oven to 200C. Place pumpkin in baking tray and drizzle with oil. Bake for 25 minutes. (Was actually running behind schedule so par-boiled it first).
Prepare couscous according to packet instructions and leave to the side while pumpkin roasts.
Stir the rind, mint and feta through the couscous.
For the dressing, shake up all the ingredients together.
To serve, mix pumkin, couscous and dressing together.