Preheat the oven to 200°C conventional (180°C fan-forced). Place the pumpkin on a baking tray. Drizzle with some olive oil, season well and toss to coat. Roast for 25–30 minutes or until tender and slightly caramelised.
500 g pumpkin, extra virgin olive oil
While the pumpkin is roasting, cook the pearl couscous according to packet instructions. Drain, run under cold water and set aside.
1 1/2 cups pearl couscous
For the dressing: In a small bowl, combine all the ingredients. It will be quite thick, so add a tablespoon of water at a time until you reach a thinner consistency (like that of cream).
1 tablespoon greek yoghurt, extra virgin olive oil
In a large bowl, place the pearl couscous, roasted pumpkin, rocket, sun-dried tomatoes, feta and almonds. Pour over half the dressing and toss gently to coat everything evenly. Add the remaining dressing if you think you need it. Season well.
1 1/2 cups pearl couscous, 500 g pumpkin, 2 cups rocket leaves, 3/4 cup sun-dried tomatoes, 60–80 g feta cheese, 1/2 cup slivered almonds
