Wednesday, September 24th 2014, 4:49 pm
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!
September 24th, 2014
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