Pumpkin & couscous salad

2 cups vegetable stock
1 cup cous cous
1 Kg pumpkin, diced in 1cm cubes
400g chickpeas, rinsed & drained
1 spanish onion, roughly chopped
2 tbs olive oil
200g reduced fat feta, crumbled
150g rocket, rinsed
2 tbs balsamic vinegar

1. Preheat the oven to 200C. Bring the vegetable stock to the boil then turn off the heat, add the cous cous to the saucepan and cover for 2-3 minutes. Remove the lid and fluff the cous cous with a fork and set aside.

2. On a large baking tray lined with grease proof paper, place the pumpkin, chick peas and onion on top, drizzle with the olive oil and toss well. Roast for 20 minutes until the pumpkin and onion is tender and the chick peas are just crisp.

3. In a large bowl combine the cous cous, roast vegetables, crumbled feta, rocket and balsamic and toss well. Season with sea salt and freshly cracked pepper and gently toss until well combined.

4. Spoon your pumpkin and cous cous salad into serving bowls and serve warm.