Heat oven to 200°C (180°C fan-forced). Line a rimmed baking sheet with baking paper. Trim and peel the butternut pumpkin. Remove the seeds and membrane. Cut into 2 inch cubes. Add the cubes to the baking sheet. Drizzle lightly with olive oil and bake for 15 minutes until tender and golden. Remove from oven and set aside.
Bring water, salt, chilli flakes, paprika, thyme, rosemary, oregano, garlic granules and olive oil to a boil in a large saucepan. Remove from heat. Add the couscous and vinegar and set aside for 20-30 minutes until completely cooled and the water has been absorbed. Fluff up the couscous gently with a fork.
Add lime juice, spinach, spring onion, sun-dried tomatoes, capsicum and olives. Mix well. Add feta cheese and roasted pumpkin. Toss gently to combine. Drizzle with a dash of olive oil and sprinkle with black pepper. Mix gently, check and adjust seasoning. Serve in an air-tight glass container in the fridge for up to 4 days.
Notes
Garlic granules can be found in the dried herb section of the supermarket.You can add pine nuts, pepitas, sunflower seeds, cranberries, caramelised onion, steamed broccoli or even slices of pan fried chorizo for more options.