AuthoradminCategoryCourses, Couscous, Mint, Salad, SquashCuisineAmerican, Healthy, Mediterranean, Middle Eastern, MoroccanCooking MethodBoiling, Microwaving, ShakenDifficultyBeginnerWe love this light couscous salad with winter squash served as a holiday side or weekday lunch.
2 cups couscous, cooked to package directions
1 1/2 - 2 lb butternut squash
1/2 cup pomegranate arils
handful of fresh mint, chopped
Orange Vinaigrette
1/2 cup freshly squeezed orange juice
1 tbsp orange zest
2 tbsp apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp ground ginger
1 tsp Dijon mustard
1 tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper
1
Cook the couscous and toss with some olive oil.
2
Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.
3
Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.
Ingredients
2 cups couscous, cooked to package directions
1 1/2 - 2 lb butternut squash
1/2 cup pomegranate arils
handful of fresh mint, chopped
Orange Vinaigrette
1/2 cup freshly squeezed orange juice
1 tbsp orange zest
2 tbsp apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp ground ginger
1 tsp Dijon mustard
1 tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper
