- 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.