|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 3 T orange juice
- 1 T dijon mustard
- 1/4 tsp garlic powder
- 3 T honey
- 2 T apple cider vinegar
- 1/3 cup olive oil
- 1 pinch salt and pepper
- 1 butternut squash peeled and cubed
- 2 T olive oil
- 1/2 tsp salt and pepper
- 1 and 1/2 cups couscous
- 3 cups chicken stock
- 3 cups kale or baby spinach if you don't like kale then use baby spinach
- 1/2 cup dried cranberries
- 1/4 cup walnuts chopped
- 4 oz blue cheese or gorgonzola crumbled
- To make the dressing...place all the ingredients into a mason jar and shake. That's it!! Place in the refrigerator while we prepare the couscous bowl.
- Start out by turning on your oven to 425 degrees F and lining a baking sheet with parchment paper. Peel and diced the butternut squash. Place the butternut squash, olive oil, and salt and pepper on the baking sheet. Roast for 20-25 minutes, tossing every 10 minutes or as needed.
- While your squash is roasting, it is a perfect time to prepare our couscous. Instead of water, I like to increase the flavor and use chicken stock. If that isn't for you then just use water and follow the instructions on the back of the package. ***TIP: It is very similar to cooking rice...normally 2 to 1 (liquid to couscous)
- Alright, butternut squash is done roasting and the couscous is now nice and plump. Find a medium size mixing bowl and place both ingredients into the bowl.
- Clean and chop your kale or baby spinach and add that to the bowl.
- Add dried cranberries, chopped walnuts, and blue cheese to the bowl as well.
- Drizzle the dressing over the couscous bowl and give a nice big toss. ***TIP: I like to start out with less dressing because you can always add more, but you can't take it away once it is in your couscous bowl!
- Enjoy a taste of fall!!!
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