Let's Get Cooking
- 1 Preheat the oven to 185ºC
- 2 Peel and chop the squash into large chunks, finely chop the chilli, then place everything into a roasting dish.
- 3 Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil.
- 4 Season with sea salt and roast for 20 to 30 minutes, or until cooked and lightly golden, turning halfway.
- 5 Cook the buckwheat according to the cooking instruction of the package,set aside.
- 6 Dissolve the Knorr vegetable cube in 250ml boiling water and poor in on the couscous that’s in a bowl.
- 7 Cover the bowl with plastic foil and leave it for 10 minutes.
- 8 Toast the pumpkin seeds in a frying pan with a splash of oil. Put on a paper towel and season it with some salt.
- 9 Uncover and fluff the couscous with a fork, stir in the lemon zest and juice and the roasted squash
- 10 Serve scattered with the pumpkin seeds & crumbled feta.