This is a delicious salad. Israeli couscous (also known as pearl) is an amazing couscous, it has a more toothsome and plump bite than the finer variety. This dish is yummy warm, lukewarm, or cold. I love making the full amount and having the leftovers for lunches during the week.
from: Chloe’s Kitchen
4 tablespoons olive oil, divided + extra for drizzling
3 cups ½” cubes peeled butternut squash
sea salt and freshly ground pepper
2 cups Israeli pearl couscous
2 ½ cups vegetable broth
1 cup arugula
¼ cup currants
½ cup slivered almonds, toasted
2 tablespoons chopped mint
Preheat the oven to 375.
In a large bowl, toss 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large rimmed baking sheet and roast for 30-35 minutes until squash is fork tender, turning once or twice with a spatula. Let cool.
In the meantime, combine 1 tablespoon oil, couscous, 1 teaspoon salt, and broth in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 10 minutes until tender. Remove from heat and let sit, covered for 5 minutes, or until all liquid has been absorbed.
Toss couscous with the remaining 1 tablespoon oil and let aside.
Put the currants in a small bowl and pour some boiling water (and a glug of spiced rum or bourbon if desired) over top of them and let them soak a few minutes until plumped.
Toss the arugula with a bit of olive oil and toss to coat. Combine the couscous, butternut squash, drained currants, almonds, and mint. Adjust seasonings if needed, top with the arugula and serve.