Couscous Salad with Roasted Butternut Squash, Fennel Seeds and ArugulaReady for Meatless Monday? I indulged quite a bit this past weekend with continued birthday festivities and really looked forward to getting my clean eating back on track after such an indulgent (but oh so worth it) weekend! I always try to find new and creative ways to spice up Meatless Monday and this recipe was calling my name…Israeli couscous, roasted butternut squash, fresh arugula, a hint of crushed red pepper, and toasted cashews all piled high on to a big plate. If you need a little sprinkle of cheese go ahead and toss a small handful of Feta right on top to finish it off! The butternut squash is so flavorful in this recipe as its roasted with a variety of herbs and spices (fennel seeds, crushed red pepper flakes and dried rosemary). This is a great transitional salad that you can make truly in any season.

Couscous Salad with Roasted Butternut Squash, Fennel Seeds and Arugula
Serves 4
A hearty yet healthy transitional salad made with Israeli couscous, butternut squash roasted with herbs and spices, mixed with fresh arugula, roasted cashews and a little sprinkle of Feta cheese, if you please!
Write a review
Print
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 2/3 cup Israeli couscous
  2. 1 tablespoon butter
  3. 1 2/3 cup of vegetable stock
  4. 2 pound butternut squash, peeled and cut into 1 inch cubes
  5. 2 tablespoons olive oil
  6. 1/2 cup natural, unsalted cashews
  7. 1/4 - 1/2 teaspoon crushed red pepper flakes (depending on how much heat you like)
  8. 2 teaspoons fennel seeds
  9. 2 teaspoons dried rosemary
  10. 1 bag of Arugula leaves
  11. 1/4 teaspoon salt
  12. 1/2 teaspoon black pepper
Instructions
  1. Pre-heat oven to 400 degrees and line a baking sheet with foil.
  2. Toss the butternut squash with the olive oil in a bowl until well coated. Add and lightly mix in the fennel seeds, crushed red pepper flakes, dried rosemary, salt and pepper. Roast in oven for 30 minutes.
  3. After the squash has roasted for 30 minutes add the cashews to the baking sheet, toss them around in the oil a bit, then place the baking sheet back into the oven to roast for another 10 minutes. Once finished pull out of oven and set aside to cool slightly.
  4. Melt the tablespoon of butter in a medium sized pan, add the couscous and toast until golden, stirring frequently. Add 1 1/2 cups of the stock and leave to simmer with a lid on for roughly 8-10 minutes, until all of the liquid has been absorbed. Add more of the stock if it dries out too quickly.
  5. Toss the roasted squash, cashews, couscous and arugula together while still warm and pile high on to a plate.
Notes
  1. You can prepare this recipe ahead of time and assemble just before eating. The arugula and roasted cashews tend to lose their crunch (and get a little soggy) if added with the remaining ingredients so plan to roast the cashews separately and store them seperately and simply toss all together with remaining ingredients just before eating. Try adding feta cheese as well for an extra finish on the salad.
Treats, Sweets, and Savories http://treatssweetsandsavories.com/