This fresh and light couscous salad makes the perfect side dish to bring to a party or enjoy in the comfort of your home. The sweet roasted butternut squash, arugula, currants and fresh mint, combined with crunchy almonds and soft plump couscous is pure perfection. You must give this a try – It’s bursting with flavor!
2 tablespoons olive oil, divided
3 cups (1/2 inch cubes peeled butternut squash)
Ground Black Pepper
2 cups pearled couscous
2 1/2 cups vegetable broth
1 cup arugula
1/4 cup currants
1/2 cup silvered almonds, toasted
2 tablespoons finely chopped fresh mint
1. ) Preheat oven to 375 degrees
2.) In a large bowl, toss 2 tablespoons oil with squash and season generously with sea salt and pepper. Transfer to a large rimmed baking sheet and roast for 30 to 35 minutes until squash is fork tender, turning once or twice with spatula. Let cool.
3.) In the meantime, combine 1 tablespoon oil, couscous, 1 teaspoon of salt, and broth in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 10 minutes until tender. Remove from heat and let sit, covered, for 5 minutes, or until all liquid has been absorbed. Toss couscous with remaining 1 tablespoon oil and spread on a large rimmed baking sheet to cool.
4.) Toss cooled couscous with cooled butternut squash, arugula, currants, almonds, and mint. Adjust seasoning to taste and serve.
**This recipe is courtesy of Chef Chloe Coscarelli