I came up with this dish while preparing the upcoming holidays menus and I wanted to create a side dish that would have a summery taste, light, and of course with a touch a cilantro. 

• 1 box of couscous 
• 1 cup of butternut squash diced small 
• 1 cucumber diced small
• 2 scallions diced
• 1 cup of corn
• 1/3 cup of fresh cilantro 

For the dressing:

• 1/3 cup of olive oil 
• Juice and zest from one lemon
• 1 tbsp of salt
• 1 tbsp of pepper
• 1 tsp of cumin
• 1 tsp of allspice
• 1 tbsp of honey

Prepare the butternut squash: preheat the oven to 400. Roast the butternut squash with olive oil, salt and pepper for 30min. Set aside. 

Heat up 1 tbsp of olive oil in a large pot. Toast the couscous lightly on a small fire, toss to avoid burning and pour 2 cups of warm water. Turn off the fire and let it sit for a few minutes. 

In a large bowl, combine the butternut squash, couscous, cucumber, corn, scallions, cilantro. In a small bowl, mix all the dressing ingredients and toss in the couscous. 

This dish can be served warm or cold.