Roasted Pumpkin and Pearl Couscous Bowl with Lemon Tahini, Feta and Pomegranate

Autumn pumpkin has a short window. Roasted at high heat until the edges catch and caramelise, it becomes a different thing entirely: more concentrated, a little sweet, with enough body to carry a whole bowl. Tossed through pearl couscous and a lemon tahini dressing that coats everything on contact, this is one of those dinners that looks like it took more effort than it did.

It also packs well. Cold from the fridge the next day, the flavours hold, and the couscous stays loose. Portion it into our 15cm stainless steel bowl for dinner at the table, or pack it into our stainless steel lunchbox if it's heading to work the next morning. Both go straight into the dishwasher after.

Serves 3-4 | 35 minutes

What you need (Ingredients)

Roasted veg

• 500g pumpkin, cut into 2cm chunks
• 1 red onion, cut into wedges
• 1 whole garlic bulb, top sliced off
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp black pepper

Pearl couscous

• 1 cup pearl couscous, uncooked

Lemon tahini dressing

• 3 tbsp tahini
• Roasted garlic, squeezed from the bulb
• Juice of 1 lemon (about 3-4 tbsp)
• 2 tsp maple syrup
• Warm water, to thin
• Pinch of salt

To serve

• 60g baby spinach
• 1/2 cup feta, crumbled (about 70g)
• 1/3 cup pomegranate seeds (frozen is fine; defrost in warm water for 10 minutes)
  
• A handful each of pumpkin seeds and sunflower seeds

Protein (optional, choose one or both)

• 1-2 cups shredded rotisserie chicken
• 1 can chickpeas, drained, rinsed and dried, tossed with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper

Method

1. Roast the vegetables

Preheat oven to 200°C fan. Spread the pumpkin and red onion on a large tray. Drizzle with olive oil, scatter over the spices, salt and pepper, and toss to coat. To roast the garlic without foil, drizzle the cut bulb with oil and place it cut-side down directly on the tray. For an even softer roast, cover the bulb with an inverted small oven-safe ceramic ramekin or stainless steel container to trap the steam. Roast for 25-30 minutes until the pumpkin is soft and beginning to caramelise at the edges.

2. Roast the chickpeas (if using)

Spread the seasoned chickpeas on a separate tray. Roast for 20-25 minutes until golden and just crisp. They firm up a little more as they cool, so pull them when they look nearly done.

3. Cook the couscous

Cook pearl couscous according to packet instructions, around 8 - 10 minutes. Drain and set aside.

4. Make the dressing

Squeeze the roasted garlic cloves out of the bulb into a bowl. They should slide out easily, soft and a deep golden colour. Mash with a fork. Add tahini, lemon juice and a pinch of salt. Whisk together, adding warm water gradually until smooth. Taste before adding the maple syrup. If your pumpkin is already quite sweet, you may not need it. The dressing should coat a spoon but still run off.

5. Assemble

Combine the couscous and dressing in a large bowl and toss until well coated. Add the spinach, roasted pumpkin, and onion, then toss again. The spinach will wilt slightly in the warmth of the couscous. Divide into bowls and finish with feta, pomegranate seeds and your protein of choice.

Gluten-free and Vegan Options

• Swap pearl couscous for quinoa or brown rice to make it gluten-free.
• For a fully plant-based version, use chickpeas and swap the feta for a vegan alternative or extra olives.
  

Notes

• For extra crunch and a bit of nutrition, scatter a handful each of pumpkin seeds and sunflower seeds, tossed in a little olive oil and salt, on the same tray for the final 10 minutes of roasting. If you're using a whole pumpkin, clean and dry the seeds before seasoning. Pumpkin seeds are a good source of magnesium, zinc and plant-based protein; sunflower seeds bring vitamin E and selenium. Scatter over the finished bowl just before serving.
  
• Leftovers keep in the stainless steel food storage container for two days. Cold the next day, straight from the fridge, the flavours are even better.
  

Happy Steeling,
- Vee