Preheat the oven to 200º C. Line a large baking tray with foil and grease lightly. Spread all the vegetables onto tray and drizzle with olive oil. Season generously with salt, black pepper, cumin, coriander and chilli. Roast for 40-45 minutes, or until the butternut and peppers are fork tender and nicely coloured around the edges.In the meanwhile, place the couscous and chicken stock in a heatproof bowl, season with a pinch of salt and pour over just enough boiling water to cover. Wrap with cling film to seal completely and set aside to rehydrate for at least 10 minutes. Fluff the couscous with a fork to separate the grains. Chop the rocket really fine and toss through the couscous.For the dressing, place all the ingredients in a bowl, whisk together and pour half over the couscous. Pour the remaining dressing in a small finger bowl to serve alongside the salad. Heat a tablespoon olive oil in a frying pan. When the oil is hot, add the whole feta pieces and pan fry until golden. Turn over carefully and brown the second side.To assemble, spread the couscous out onto a large serving platter. Lay the roast vegetables and warm feta on top of the couscous and drizzle with the reserved pistachio dressing.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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