Autumn Couscous Salad

Ingredients

• 700 g small Hokkaido pumpkin (1 small Hokkaido pumpkin)
• 4 shallots
• 4 tbsp olive oil
• Salt
• Pepper
• 150 g instant couscous
• 100 g Arugula
• 400 g chickpeas (drained weight; canned)
• 1 tbsp Lemon Juice
• 1 tbsp White Wine Vinegar

Instructions

1. 1.

   Wash, clean and cut the pumpkin into cubes. Peel the shallots and slice them lengthwise.

2. 2.

   Heat 2 tbsp oil in a pan. Sauté the shallots over medium heat until translucent. Add the pumpkin cubes, pour in a little water, season with salt and pepper, cover and simmer for about 10 minutes until tender.

3. 3.

   Meanwhile prepare the couscous according to the package instructions.

4. 4.

   While the pumpkin and couscous are cooking, wash and dry the arugula. Drain and rinse the chickpeas.

5. 5.

   Combine the arugula and chickpeas with the cooked pumpkin, remaining oil and couscous. Season with salt, pepper, lemon juice and vinegar to taste.