Salmon and Roasted Pumpkin Couscous With Red Onions, Spinach and Pepitas

Pre-heat oven to 200C. Peel and cube pumpkin, removing seeds. Peel and mince garlic. Peel red onion and cut into wedges (8 per onion). Pick parsley leaves and finely chop, discarding stems. Remove butter from the fridge to soften. Place a dry frying pan over a medium high heat. Add pepitas to the pan and toast for 1-2 minutes or until golden. Remove to a plate to cool.

Place cubed pumpkin and onion wedges in a deep-sided roasting tin or baking dish. Drizzle over olive oil and season with salt and pepper. Toss to coat well and bake for 20-25 minutes until pumpkin is soft.

In a small bowl combine softened butter, parsley and garlic. Pat dry the salmon and place it on a lined baking tray. Use half the flavoured butter (the rest will be used in the couscous) and spread it over the the salmon fillets. Season with salt and pepper. Bake in the oven for 12-15 minutes or until cooked to your liking. Boil a kettle.

In a jug, add stock and 3 cups water. To the roasting pan with the pumpkin pour the couscous directly into the roasting pan with the pumpkin and onions still in it. Pour in stock and add the remaining flavoured butter. Place foil over the tray and leave for 4 minutes. Fluff the couscous with a fork, season with salt and pepper and mix through the spinach leaves.

Divide the salmon and pumpkin couscous between serving plates and top with toasted pepitas. Enjoy!

Pre-heat oven to 200C. Peel and cube pumpkin, removing seeds. Peel and mince garlic. Peel red onion and cut into wedges (8 per onion). Pick parsley leaves and finely chop, discarding stems. Remove butter from the fridge to soften. Place a dry frying pan over a medium high heat. Add pepitas to the pan and toast for 1-2 minutes or until golden. Remove to a plate to cool.

Place cubed pumpkin and onion wedges in a deep-sided roasting tin or baking dish. Drizzle over olive oil and season with salt and pepper. Toss to coat well and bake for 20-25 minutes until pumpkin is soft.

In a small bowl combine softened butter, parsley and garlic. Pat dry the salmon and place it on a lined baking tray. Use half the flavoured butter (the rest will be used in the couscous) and spread it over the the salmon fillets. Season with salt and pepper. Bake in the oven for 12-15 minutes or until cooked to your liking. Boil a kettle.

In a jug, add stock and 3 cups water. To the roasting pan with the pumpkin pour the couscous directly into the roasting pan with the pumpkin and onions still in it. Pour in stock and add the remaining flavoured butter. Place foil over the tray and leave for 4 minutes. Fluff the couscous with a fork, season with salt and pepper and mix through the spinach leaves.

Divide the salmon and pumpkin couscous between serving plates and top with toasted pepitas. Enjoy!

Pre-heat oven to 200C. Peel and cube pumpkin, removing seeds. Peel and mince garlic. Peel red onion and cut into wedges (8 per onion). Pick parsley leaves and finely chop, discarding stems. Remove butter from the fridge to soften. Place a dry frying pan over a medium high heat. Add pepitas to the pan and toast for 1-2 minutes or until golden. Remove to a plate to cool.

Place cubed pumpkin and onion wedges in a deep-sided roasting tin or baking dish. Drizzle over olive oil and season with salt and pepper. Toss to coat well and bake for 20-25 minutes until pumpkin is soft.

In a small bowl combine softened butter, parsley and garlic. Pat dry the salmon and place it on a lined baking tray. Use half the flavoured butter (the rest will be used in the couscous) and spread it over the the salmon fillets. Season with salt and pepper. Bake in the oven for 12-15 minutes or until cooked to your liking. Boil a kettle.

In a jug, add stock and 1¹⁄₂ cups water. To the roasting pan with the pumpkin pour the couscous directly into the roasting pan with the pumpkin and onions still in it. Pour in stock and add the remaining flavoured butter. Place foil over the tray and leave for 4 minutes. Fluff the couscous with a fork, season with salt and pepper and mix through the spinach leaves.

Divide the salmon and pumpkin couscous between serving plates and top with toasted pepitas. Enjoy!

Pre-heat oven to 200C. Peel and cube pumpkin, removing seeds. Peel and mince garlic. Peel red onion and cut into wedges (8 per onion). Pick parsley leaves and finely chop, discarding stems. Remove butter from the fridge to soften. Place a dry frying pan over a medium high heat. Add pepitas to the pan and toast for 1-2 minutes or until golden. Remove to a plate to cool.

Place cubed pumpkin and onion wedges in a deep-sided roasting tin or baking dish. Drizzle over olive oil and season with salt and pepper. Toss to coat well and bake for 20-25 minutes until pumpkin is soft.

In a small bowl combine softened butter, parsley and garlic. Pat dry the salmon and place it on a lined baking tray. Use half the flavoured butter (the rest will be used in the couscous) and spread it over the the salmon fillets. Season with salt and pepper. Bake in the oven for 12-15 minutes or until cooked to your liking. Boil a kettle.

In a jug, add stock and 1¹⁄₂ cups water. To the roasting pan with the pumpkin pour the couscous directly into the roasting pan with the pumpkin and onions still in it. Pour in stock and add the remaining flavoured butter. Place foil over the tray and leave for 4 minutes. Fluff the couscous with a fork, season with salt and pepper and mix through the spinach leaves.

Divide the salmon and pumpkin couscous between serving plates and top with toasted pepitas. Enjoy!

Pre-heat oven to 200C. Peel and cube pumpkin, removing seeds. Peel and mince garlic. Peel red onion and cut into wedges (8 per onion). Pick parsley leaves and finely chop, discarding stems. Remove butter from the fridge to soften. Place a dry frying pan over a medium high heat. Add pepitas to the pan and toast for 1-2 minutes or until golden. Remove to a plate to cool.

Place cubed pumpkin and onion wedges in a deep-sided roasting tin or baking dish. Drizzle over olive oil and season with salt and pepper. Toss to coat well and bake for 20-25 minutes until pumpkin is soft.

In a small bowl combine softened butter, parsley and garlic. Pat dry the salmon and place it on a lined baking tray. Use half the flavoured butter (the rest will be used in the couscous) and spread it over the the salmon fillets. Season with salt and pepper. Bake in the oven for 12-15 minutes or until cooked to your liking. Boil a kettle.

In a jug, add stock and 1¹⁄₂ cups water. To the roasting pan with the pumpkin pour the couscous directly into the roasting pan with the pumpkin and onions still in it. Pour in stock and add the remaining flavoured butter. Place foil over the tray and leave for 4 minutes. Fluff the couscous with a fork, season with salt and pepper and mix through the spinach leaves.

Divide the salmon and pumpkin couscous between serving plates and top with toasted pepitas. Enjoy!

Pre-heat oven to 200C. Peel and cube pumpkin, removing seeds. Peel and mince garlic. Peel red onion and cut into wedges (8 per onion). Pick parsley leaves and finely chop, discarding stems. Remove butter from the fridge to soften. Place a dry frying pan over a medium high heat. Add pepitas to the pan and toast for 1-2 minutes or until golden. Remove to a plate to cool.

Place cubed pumpkin and onion wedges in a deep-sided roasting tin or baking dish. Drizzle over olive oil and season with salt and pepper. Toss to coat well and bake for 20-25 minutes until pumpkin is soft.

In a small bowl combine softened butter, parsley and garlic. Pat dry the salmon and place it on a lined baking tray. Use half the flavoured butter (the rest will be used in the couscous) and spread it over the the salmon fillets. Season with salt and pepper. Bake in the oven for 12-15 minutes or until cooked to your liking. Boil a kettle.

In a jug, add stock and 1¹⁄₂ cups water. To the roasting pan with the pumpkin pour the couscous directly into the roasting pan with the pumpkin and onions still in it. Pour in stock and add the remaining flavoured butter. Place foil over the tray and leave for 4 minutes. Fluff the couscous with a fork, season with salt and pepper and mix through the spinach leaves.

Divide the salmon and pumpkin couscous between serving plates and top with toasted pepitas. Enjoy!