Whole Wheat M'Hamsa Couscous Salad
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 1 delicata squash or 1 butternut squash
- 5 tablespoons olive oil, divided
- 1 1⁄2 cups water or 1 1/2 cups broth
- 1 cup m'hamsa couscous or 1 cup whole wheat couscous
- 1⁄4 cup chopped sun-dried tomato packed in oil
- 3 scallions, chopped
- 2 -3 sprigs fresh parsley, minced
- 1⁄3 cup fresh mint leaves, minced
- juice 1 lemon
- salt and pepper
- 1⁄3 cup feta cheese, for garnish
directions
- Preheat oven to 425 degrees.
- With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
- Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
- Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
- Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
- Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
- Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
- Add lemon juice and roasted squash, and toss again.
- Season to taste with salt and pepper, and top with feta.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!