Name: Roasted Pumpkin Couscous Salad
Prep time: 58 min
Cook time: 136 min
Total time: 195 min
Yield: 4 servings
Ingredients: 1 tbsp italian seasoning; 2 tsp pumpkin spice (divided (2 tsp for roasting)); null null salt (to taste); null null pepper (to taste); 2 tbsp olive oil (divided (2 tbsp for roasting)); 4 cups pumpkin (peeled and cubed); 1 large red onion (cut into wedges); 1 null bell pepper (red or green, cut into wedges); 1 cup broccoli florets; 1 cup sliced carrots; 1 can chickpeas (15-ounce, drained and rinsed); 1 tbsp olive oil (remaining 1 tbsp); 2 cups pearl/israeli couscous (uncooked); 2 cups vegetable broth; 1 tsp pumpkin spice (remaining 1 tsp); null null salt (to taste); null null pepper (to taste); 0.25 cup plant-based milk; 0.25 cup toasted or raw pumpkin seeds ((optional)); 0.25 cup dry cranberries ((optional)); 0.25 cup roughly chopped parsley ((optional))

Instructions

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1

Preheat the oven to 450 degrees F (230°C) and prepare a large baking tray with a silicone mat or parchment paper. Peel and chop the pumpkin (4 cups) into approximately 0.75-inch pieces, chop the broccoli florets (1 cup) into small florets, the or green bell pepper (1 red) into 0.75-inch strips, the red onion (1 large) into 0.5-inch wedges, and slice the sliced carrots (1 cup) about 0.125 inch thick. Drain and rinse the chickpeas (1 can).
2

Transfer the prepared vegetables to a large mixing bowl or the prepared baking sheet. Drizzle with olive oil (2 tbsp), add the italian seasoning (1 tbsp), pumpkin spice (2 tsp), [salt and pepper]. Toss to thoroughly coat.
3

Roast the seasoned vegetables in the oven for 20 to 30 minutes until tender and lightly caramelized. Check the vegetables at the minutes (20) mark and adjust roasting time as needed.
4

Meanwhile, in a medium pot over medium-high heat, add olive oil (1 tbsp). Once hot, add the pearl/israeli couscous (2 cups) and sauté for minutes (2), constantly stirring to prevent burning. Add the vegetable broth (2 cups), pumpkin spice (1 tsp), [salt and pepper]. Bring to a boil, cover, turn off the heat, and let it sit undisturbed for minutes (10) to absorb the broth and become tender.
5

Once the vegetables and couscous are ready, combine them in a large salad bowl with the plant-based milk (0.25 cup). Mix well, then optionally garnish or stir in the pumpkin seeds (0.25 cup), dry cranberries (0.25 cup), and roughly chopped parsley (0.25 cup). Serve warm or chilled.