Couscous Salad with Butternut Squash
A quick and colorful salad with fluffy couscous, roasted butternut squash, fresh parsley, and a bright lemon dressing. Perfect for a light lunch or side dish.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 1 cup couscous
- 2 cups butternut squash
- 3 tbsp olive oil
- 1 lemon
- ½ cup fresh parsley
- ½ tsp salt
Instructions
- 1
Preheat oven to 425°F. Toss the 2 cups butternut squash with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast until tender and lightly browned, about 20 minutes.
- 2
Meanwhile, place 1 cup couscous in a bowl. Pour 1 cup boiling water over it, add 1/4 tsp salt, and stir. Cover and let sit for 5 minutes, then fluff with a fork.
- 3
In a small bowl, whisk the juice of 1 lemon with the remaining 2 tbsp olive oil. Season with a pinch of salt.
- 4
Combine the cooked couscous, roasted squash, and 1/2 cup chopped parsley in a large bowl. Drizzle with the lemon dressing and toss gently to coat. Serve warm or at room temperature.
Tools you’ll need
- baking sheet
- large bowl
- small bowl
- fork
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