- 4tablespoons olive oil, divided
- 3cups butternut squash, peeled, 1/2-inch cubes
- -- Sea salt
- -- Freshly ground black pepper
- 2cups Israeli pearl couscous
- 2 1/2cups vegetable broth
- 1cup arugula
- 1/4cup currants
- 1/2cup slivered almonds, toasted
- 2tablespoons finely chopped fresh mint
Preheat the oven to 375F.
In a large bowl, toss 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large rimmed baking sheet and roast for 30 to 35 minutes until squash is fork tender, turning once or twice with a spatula. Let cool.
In the meantime, combine 1 tablespoon oil, couscous, 1 teaspoon salt, and broth in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 10 minutes until tender. Remove from heat and let sit, covered, for 5 minutes, or until all liquid has been absorbed. Toss couscous with remaining 1 tablespoon oil and spread on a large rimmed baking sheet to cool.
Toss cooled couscous with cooled butternut squash, arugula, currants, almonds, and mint. Adjust seasoning to taste and serve.
Reprinted with permission from Cloe Coscarelli's Chole's Kitchen: 125 Way, Delicious Recipes for Making the Food Your Love the Vegan Way (Free Press, 2012).