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!
- 1 medium butternut squash
- 2 tbs. olive oil, divided
- 1/2 cup pine nuts
- 2 shallots, finely chopped
- 2 cups Israeli couscous
- 2 1/2 cups low sodium vegetable broth
- 1 teaspoon salt
- Salt and pepper to taste
- Preheat oven to 400°. 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.