Cous cous salad

A fresh, crunchy side dish or a healthy lunch.


1 small butternut, peeled, seeded, and diced into cubes
2 tbsp olive oil
Salt and freshly-cracked black pepper
1 cup couscous cooked in water according to package instructions
2 cups chopped kale leaves
⅓ cup dried cranberries
⅓ cup chopped walnuts
1 or 2 rounds of feta

Vinaigrette ingredients:
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
2 tbsp freshly-squeezed orange juice
Pinch of salt and black pepper, to taste

Heat oven to 200ºC.
2. In a large mixing bowl, toss cubed butternut squash with olive oil. Sprinkle with a few generous pinches of salt and pepper, and toss until combined.
3. Spread the butternut squash out on a baking sheet and bake for 30 minutes or until the squash is tender and slightly browned around the edges. Remove from the oven and transfer back to the large mixing bowl.
4. Add the couscous, kale, cranberries, walnuts, feta cheese, and vinaigrette and toss to combine.


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