Peel and finely slice the red onion. Heat oil in a pan and sauté the onion for 5 minutes over low heat until golden. Set aside.

Cut the pumpkin into small cubes. Separate the broccoli into small florets and rinse them. Strip the thyme leaves and chop the parsley.

In the same pan, add the pumpkin cubes and stir until they begin to brown. Add the broccoli florets, sprinkle with thyme, and pour in 100ml of water. Cover and cook for 6-8 minutes, depending on your preferred texture.

Meanwhile, boil 160ml of salted water (same volume as the couscous). Place the couscous in a large bowl, pour over the boiling water, cover, and let it absorb for 5 minutes. Fluff with a fork.

Dry-toast the hazelnuts in a pan and roughly chop them if desired.

Prepare a vinaigrette using walnut, hazelnut, or sesame oil (or olive oil if unavailable).

Add the parsley, cranberries, hazelnuts, caramelised onion, cooked vegetables, and crumbled feta to the couscous. Drizzle with vinaigrette, mix well, and enjoy this warm veggie bowl.