Minted Couscous with Arugula, Butternut Squash, and Currants
- Yield 8 servings
This light and fresh couscous salad is the perfect blend of a green salad and a pasta salad, since couscous is technically a pasta. Israeli couscous, also known as pearl couscous, is large and plump, which adds a nice bite to the salad.
- 4 tablespoons olive oil, divided
- 3 cups butternut squash, peeled, 1/2-inch cubes
- -- Sea salt
- -- Freshly ground black pepper
- 2 cups Israeli pearl couscous
- 2 1/2 cups vegetable broth
- 1 cup arugula
- 1/4 cup currants
- 1/2 cup slivered almonds, toasted
- 2 tablespoons 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.