You are here: Home » Recipes » Minted Couscous with Arugula, Butternut Squash, and Currants Minted Couscous with Arugula, Butternut Squash, and Currants Recipe by Our Cookbook Collection 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. PrintEmail Ingredients 4 tablespoons olive oil, divided3 cups butternut squash, peeled, 1/2-inch cubes -- Sea salt -- Freshly ground black pepper2 cups Israeli pearl couscous2 1/2 cups vegetable broth1 cup arugula1/4 cup currants1/2 cup slivered almonds, toasted2 tablespoons finely chopped fresh mint Instructions 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).