Roasted Butternut Couscous Salad

 

How much did you LOVE having that extra hour to sleep yesterday?

To be honest, I completely forgot that it was daylight saving’s weekend until I woke up Sunday morning ridiculously early. Ridiculously early after a late night of Halloween festivities. Something was certainly not right.

But then I got that amazing feeling you get when you look at your iPhone and compare it to your alarm clock and suddenly remember we turned back the clocks. You know that feeling I’m talking about. Oh, I was about ready to jump out of bed and do my happy dance!

Buuuutttt then I decided going back to sleep was much more pleasing.

 

Roasted Butternut Couscous Salad // pumpkin & peanut butter

Roasted Butternut Couscous Salad // pumpkin & peanut butter

 

The events following the extra hour of sleep were lazy and relaxing and oh-so-perfect. A little cooking, a little writing, a little photography, a little couching, a little yoga— ohh it was the perfect daylight savings day in my mind. I say we do this every weekend!

Part of my lazy Sunday involved experimenting with some new Thanksgiving recipes I’ve been brainstorming and revamping for the blog. I made this and this, and of course this beautiful salad.

I swear I could eat this salad every day and not get sick of it.

Little pearls of whole wheat couscous paired with sweet butternut squash, crunchy asparagus, savory leeks, and fresh arugula— now that’s my kind of salad. I topped the whole thing off with a tangy vinaigrette that adds that perfect pop of flavor with every bite. Two bowls later, I’d say it was a success.

 

Roasted Butternut Couscous Salad // pumpkin & peanut butter

Roasted Butternut Couscous Salad // pumpkin & peanut butter

 

I originally designed this salad as a side dish for a vegetarian Thanksgiving meal, which it is certainly perfect for, but it’s also great as a quick meatless weekday meal. You could even add in some roasted chickpeas or pepitas for some extra protein and crunch. The first time I tried this, I made a huge batch and we ate it for lunches over the course of a few days. Mmmm did I look forward to lunch every. single. day.

 

Well, I hope you all enjoyed your Halloween weekend and daylight saving’s hour as much as I did! If you get a chance to try this salad, tag @pumpkinandpb in your tweet or Instagram photo. I’ve been drooling over all your photos this week of your pumpkin & pb creations!

Have a wonderful week everyone.

 

Roasted Butternut Couscous Salad // pumpkin & peanut butter

 

Roasted Butternut Couscous Salad

Serves 8
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Vegan, Vegetarian
Meal type Salad, Side Dish

Ingredients

  • 2 cups butternut squash, cubed
  • 10 thick asparagus stalks, chopped in 1 1/2'' pieces
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 cups water
  • 2 cups whole wheat couscous, dry
  • 2 tablespoons olive oil
  • 1/2 large red onion, diced
  • 1 leek, cleaned and sliced
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/8 cup apple cider vinegar
  • salt and pepper
  • 2 large handfuls of arugula leaves
  • fresh sage, chopped

Note

If you want to make this dish gluten free, substitute quinoa instead of couscous.

Directions

Step 1
Preheat the oven to 400 degrees. Drizzle butternut squash and asparagus with 1 tbsp of olive oil, salt and pepper, then roast for 20-30 minutes. Toss halfway and remove from oven when fork tender.
Step 2
In the meantime, drizzle 2 tbsp of olive oil in a large skillet. Add in the diced red onion and leeks and sauté for 4-5 minutes, or until tender. Add in the minced garlic and cook for another minute, until fragrant. Turn heat off and set aside.
Step 3
In a separate pot, boil 2 cups of water. Add in the whole wheat couscous, turn heat off, and cover. Let it sit for 5 minutes, then stir to fluff and pour into a large bowl.
Step 4
Add the onion, leek, and garlic mixture to the couscous. Whisk up the olive oil, apple cider vinegar, salt and pepper in a separate bowl, then pour over the couscous and stir to coat. Add in the butternut squash and asparagus and stir to combine. Finally add in 2 large handfuls of arugula and 8 finely chopped sage leaves. Stir to combine and serve!

Roasted Butternut Couscous Salad // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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