Ingredients

  • 3 cups Moroccan couscous (fine couscous)
  • Half of a medium butternut squash, peeled and cut into cubes
  • Sumac-Spiced Chickpeas (click here for the recipe—half a batch is enough)
  • Seeds from 1 pomegranate
  • Fresh parsley, roughly chopped
  • Fresh mint, roughly chopped

For the Dressing

  • 4 tbsp extra virgin olive oil
  • Juice of 2 limes
  • Salt to taste

Instructions

  1. Roast the butternut squash: Preheat oven to 400°F (200°C). Spread cubed butternut squash in a single layer on a baking sheet. Drizzle with oil and sprinkle generously with salt. Roast uncovered for about 30 minutes until tender and lightly caramelized.
  2. Prepare the couscous: Follow the directions on the packet. Make sure to fluff with a fork to separate the grains as soon as the water is absorbed. You do not want it to be clumpy.
  3. Add warm ingredients: While the couscous is still warm, gently fold in the roasted butternut squash and roasted chickpeas.
  4. Cool and add delicate ingredients: Allow the mixture to cool slightly, then add the pomegranate seeds, chopped parsley, and chopped mint.
  5. Dress the salad: Drizzle with extra virgin olive oil and lime juice. Season with salt to taste and gently toss to combine. Taste and adjust seasonings.
  6. Can be served warm or at room temperature.

Serves: 8-10