4 cups chopped butternut squash (~1 medium butternut squash)
2 tablespoons olive oil
1/2 teaspoon EACH: dried parsley, dried oregano
Fine sea salt and freshly cracked pepper
1 cup couscous
1 cup vegetable stock (or broth), or chicken stock (not vegetarian)
1 teaspoon butter
1-2 large ripe avocado(s), thinly sliced or chopped
1/2 cup honey roasted almonds or pecans*
Optional: fresh arugula
Dressing
1 clove garlic, minced
1/2 of 1 small shallot, minced
1 tablespoon grainy Dijon mustard
1 teaspoon EACH: dried parsley, dried oregano
2 tablespoons red wine vinegar
1/2 cup + 2 tablespoons olive oil
Instructions
heat the kitchen appliance to four hundred degrees F. Peel and chop the butternut squash into little, bite-sized items. Place on a sheet pan and toss with the oil, dried parsley, dried oregano and salt + pepper (to taste; I add one teaspoon salt and 1/2 teaspoon pepper). Toss ingredients along and place within the kitchen appliance. Roast for ten minutes, take away and stir around, and come back to the kitchen appliance for one more 7-10 minutes or till crisp tender (timing can depend upon the scale of the squash; I chop mine pretty small). take away the squash receptacle from the kitchen appliance and put aside.
Prepare the dressing by combining all of the ingredients in an exceedingly jar and shaking well to mix.
Meanwhile, add the broth, stock, or water to atiny low pot. Add within the butter and produce to a boil. Once boiling, take away from heat. Stir within the couscous and canopy the pot with a lid. when regarding five minutes the liquid ought to be absorbed. Fluff with a fork. Stir in 1/3 cup of the ready dressing.
Assemble the bowls: refill four bowls with even amounts of the dressed couscous. On prime add the roast butternut squash. Add recent avocado and a couple of garden rocket to every bowl and prime with even amounts of the almonds or pecans. Spoon the remaining dressing equally (shake once more before topping if needed) over the bowls to style preference. fancy straightaway.
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