Butternut and Toasted Almond Couscous Salad

Butternut and Toasted Almond Couscous Salad

2 cups couscous

1 cup water

1 cup chicken stock

2 tablespoon olive oil

1/2 butternut squash, cubed and roasted

1 tablespoon mint, chopped

1/2 cup almonds, toasted

1/4 cup olive oil

Juice of one lemon

1 tablespoon honey

Salt and pepper

To prepare the couscous: In a medium sized stock pot, bring the water and chicken stock to a boil. Add the couscous and remove from the heat and cover. Allow it to sit for 4 minutes and then fluff with a fork. Add the roasted squash, mint, and almonds to the couscous and toss. In a small bowl whisk together the olive oil, lemon and honey. Season with salt and pepper. Pour the dressing over the couscous and serve!