Cumin and Lemon couscous

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. 

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