Pumpkin couscous rocket salad


2 lb. pumpkin
1/4 c olive oil
Sea salt to taste
Pepper to taste
1 c whole wheat couscous
1 lemon, zested
3 T lemon juice, divided
1 sage leaf, minced
1 c chicken stock
1/4 c dry white wine
4 c baby arugula (rocket)
1/4 c feta cheese
1/2 red onion, sliced thin
1/4 c dried cranberries
1/2 c lemon vinaigrette (optional)
1 c croutons (optional)
1 T balsamic vinegar (optional)


Preheat the oven to 350F. Slice the pumpkin in half and scoop out the seeds and strings. Next cut each half into quarters or sixths and remove the stem. Place the pumpkin on a cookie sheet, cut side up. Coat well with about 1/4 c of oil and season with sea salt and pepper to taste. Roast until flesh is golden and tender, about one hour.
Remove from the oven and set aside to cool. In the meantime, prepare the couscous. Bring the chicken stock and dry white wine to a boil together in a small sauce pan. Add the couscous, lemon zest, 1 tablespoon of lemon juice and the minced sage to a heat proof bowl. Add the boiling stock to the couscous, cover and set aside for five minutes.
Next peel and cut the pumpkin into one-inch cubes. Add the pumpkin to the completed couscous and toss through. Divide the arugula between the serving dishes and drizzle the greens with a touch of lemon juice (1-2 tablespoons). Top with the couscous/pumpkin mix, the feta, red onion slices and cranberries. If desired serve with a lemon vinaigrette, croutons and balsamic vinegar.