Curried Squash & Couscous Salad
This spicy curried salad is full of warm, aromatic flavors. The fluffy couscous pairs wonderfully with roasted butternut squash and beetroot to make a sweet and savory dish.
Servings: 5 servings
Ingredients
- 1 cup butternut squash peeled and diced
- ½ cup beet root peeled and diced
- 1⅓ cup Israeli couscous
- ¼ cup olive oil divided
- 1⅔ cup vegetable broth
- ⅓ cup curly parsley chopped
- ¼ cup green onions chopped
- 1 Tbsp pure maple syrup
- 3 tsp curry powder blend
- Celtic sea salt and pepper to taste
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Toss the squash and beets with one tablespoon olive oil with salt and pepper to taste.
- Spread the squash and beets evenly on the baking sheet and roast for 15 minutes. Pierce them with a fork to check for tenderness. If they are easily pierced, remove from oven. If not, toss the veggies on the pan and bake until tender.
- While the squash is in the oven, place the couscous in a medium saucepan with a tablespoon of olive oil. Sauté on medium heat for 3-5 minutes until the couscous starts to brown.
- Add the broth and bring to a boil. Reduce heat to medium-low and simmer, stirring every few minutes, until the broth is absorbed and the couscous is tender. Remove from heat.
- Meanwhile, whisk the remaining olive oil, maple syrup, curry, salt, and pepper in a small bowl.
- Place the couscous in a large bowl and toss it with the dressing.
- Add the squash, beets, onion, and parsley.
- Adjust seasonings to taste. Enjoy hot or cold!
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