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I roasted butternut squash and just to have a different look, I cut the pieces in half moon shapes.
To tell you the truth, I was making fish and I thought that the butternut squash would look really nice on the plate cut like that. One problem – I completely forgot to use it! So, the next night I intended to cut it in cubes and use it with other veggies in a quinoa salad. As I was reaching for the jar of quinoa I saw a jar of Israeli couscous and that’s how this salad came about!
Such an easy salad with not a lot of ingredients either. If you don’t have shallots, no biggie, use onions or chopped leeks. You won’t go wrong with this salad – easy and yummy!
Have you used Israeli couscous lately?
I’d love to know how you make it, so please share in the comments below!
Preheat oven to 400°F. Peel squash with a vegetable peeler and then halve lengthwise. Using a spoon, scoop out and discard the seeds. Cut into 1 inch cubes, toss with 1 tbs. olive oil and spread onto baking sheet that’s been lined with parchment paper. Roast the butternut squash and toss occasionally, until tender and brown, about 30–45 minutes. This can be done earlier than needed, even the day before.
Heat a small skillet over medium-low heat. Add pine nuts and toss until golden and fragrant, about 5-8 minutes. Keep a careful watch because the pine nuts can burn easily. Transfer to small bowl.
Put 1 tbs. of olive oil in a medium saucepan over medium heat. Add the shallots and sauté for about 5 minutes. Add the couscous and stir until thoroughly mixed with the shallots and toasted slightly, for about 5 minutes. Add the broth and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.
When cooled, stir in the pine nuts and roasted butternut squash and season with salt and pepper.