HONEY PUMPKIN COUSCOUS SALAD

Ingredients.....600gm of pumpkin, cut into bite sized pieces, 1 onion, sliced, 3 tbs of honey, 1 tsp of chilli flakes (optional), 185 gm of couscous, 25 gm of butter/ marg, 2 tbs of canol/ rice bran oil, 1 cup of boiling water, 3 tbs of flaked almonds. Preheat your oven to 180 deg C. Line an ovenproof dish with baking paper. Place the pumpkin and onion in a bowl with the honey, chilli flakes and oil. Toss around to evenly coat, place in the ovenproof dish and roast in the preheated oven for 30 minutes or until the pumpkin is tender. Place the couscous and the butter/ marg in a bowl and pour over 1 cup of boiling water and cover the bowl tightly with cling wrap for 10 minutes. Fluff the couscous and then cover again for 5 minutes. Now remove the cling wrap, fluff again and separate with your fingers. Add the roasted pumpkin mixture to the couscous along with the almond flakes. Toss to combine. Serve this dish as a warm salad or as a side to your main dish. Enjoy.