Roasted Butternut Squash Salad with Feta and Pearl Couscous

This is ultimately one of my favourite salads to make during the week or for when i´m hosting a lunch. It is a huge crowd pleaser and it is super quick to make.

Salad Ingredients:

Pearl Couscous

Roasted Butternut Squash

Thyme

Paprika

Feta

Chickpeas

Red Onion

Dill

Lemon Juice

First thing, Preheat the oven to 190 degrees C. Then cook the couscous by following packet instructions or simply, cover with boiling water and a lid for about 3-5 minutes until cooked (all water should be gone). Let the couscous cool off.

Cut up your butternut squash into small cubes and toss in olive oil, paprika, pinch of thyme, salt and pepper. If you like your chickpeas a little crispy, then i would add them into the olive oil with the squash and cook together in the oven for about 10-13 minutes.

Once the pearl couscous, butternut squash and chickpeas are done and slightly cooled off, then you can begin to assemble the salad.

Dice the red onion and the feta small, add to salad bowl with the other veggies and couscous. Toss the salad in olive oil, dill and lemon juice with salt and pepper. Bon Appetit!