Ingredients   

2 large persimmons, stemmed, quartered & sliced
5 shallots, halved
3 handfuls kale, roughly chopped
2/3 cup canned chickpeas, drained
1 ½ cups cooked couscous
2 cloves garlic, crushed
2 sprigs rosemary
4 tablespoons olive oil
1 handful coriander leaves, chopped
1/3 cup feta cheese, crumbled
1 tablespoon curry powder
1 small handful walnuts, chopped
1 small handful pecans, chopped
2 tablespoons dried cranberries
Pinch salt & pepper

Method   

Preheat the oven to 200°C

On a large baking tray, add sliced persimmons, shallots, chickpeas, and kale. Toss with 2 tablespoons olive oil, curry powder, garlic, rosemary, salt and pepper. Roast about 15 minutes in the oven or until softened, tossing halfway through

While the persimmons are cooking, prepare the couscous salad by mixing coriander leaves, walnuts, pecans and dried cranberries into the couscous with remaining olive oil

Once persimmons are roasted place the couscous onto a serving plate and top with the roasted persimmons mix. Toss in feta cheese and serve warm