Butternut Squash and Israeli Couscous Salad
Peel one butternut squash. Cut open.
1
Use Scoop Loop to remove seeds. Cube.
2
Drizzle with olive oil and roast with sliced onion in Large Bar Pan at 425 for 30 minutes, stir 2x.
3
Cover dried cranberries with hot water to plump. Toast and cook couscous. Drain cranberries.
4
Combine couscous, cranberries, and chickpeas in large bowl. Make dressing with vinegar, oil, spices.
5
Add dressing and roasted veggies to bowl. Combine everything.
6
Serve with goat cheese crumbled on top.
7
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Large Bar pan
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Measure Mix & Pour
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Pampered Chef Scoop Loop
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