Ingredients
1 cup instant couscous
1 cup water or chicken borth
2 tablespoons butter
1/2 teaspoon salt
1 pint cherry tomatoes, sliced in half
2 cups diced butternut squash
2-3 tablespoons thinly sliced scallions
4 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons kosher salt
Fresh cracked pepper
Instructions
Roast the butternut squash on 375 degrees with a drizzle of olive oil and 1 teaspoon of salt until fork tender.
In a small saucepot, boil the water and salt. Then, add the couscous. Stir in the salt and butter. Turn the heat off, close the saucepot with lid and set aside. After 5 minutes, take the lid off the couscous and fluff with a fork.
Once the butternut squash has slightly cooled, toss it in with the hot couscous. Toss in the cherry tomatoes, scallions, olive oil, lemon juice, 1 teaspoon of salt and pepper.
Serve warm or room temperature.
Warm
Butternut Squash Couscous
Salad
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