RECIPE
10 INGREDIENTS8 STEPS1HR

Roasted Butternut Cous Cous Salad with Pesto Dressing

4.0
1 Ratings
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Berry Sweet Life
Hi! I’m Sal, welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to REALLY LOVE healthy food!
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A super healthy Cous Cous Salad full of colors, flavors, and textures.

1HR

Total Cooking Time

10

Ingredients
Berry Sweet Life
Hi! I’m Sal, welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to REALLY LOVE healthy food!
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Salad
3 Tbsp
to taste
Salt and Pepper
200 g
Couscous
Pesto Dressing
1 handful
1 handful
3 Tbsp
Plain Greek Yogurt
1
Small Avocado
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Directions

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Step 1
Set oven to 375 degrees F (190 degrees C).
Step 2
Peel the Butternut Squash (1) and cut in half long ways, spoon out the seeds and place them on a baking tray. Cut the butternut into rough cubes and place on the baking tray with the seeds.
Step 3
Roughly cut the Red Bell Pepper (1) and Green Bell Pepper (1) into square pieces, not too small because they do shrivel a bit with cooking.
Step 4
Place on baking tray with the butternut and drizzle with the Olive Oil (2 tablespoon), sprinkle with Salt and Pepper (to taste) and place in the oven to roast for about 45 minutes. Turn halfway through.
Step 5
While the vegetables are cooking, prepare your Couscous (200 gram) as per instructions on the box. When done, stir through a drizzle of Olive Oil (1 tablespoon) and a pinch of Salt and Pepper (to taste), then set aside to cool.
Step 6
To make the dressing, blend Fresh Parsley (1 handful), Fresh Basil (1 handful), Plain Greek Yogurt (3 tablespoon), Avocado (1), Salt and Pepper (to taste) together.
Step 7
Gently toss the butternut, seeds, and peppers in with the Cous Cous, stir through the dressing, pile the salad up high on a plate so you can see all the lovely colors.
Step 8
Garnish with some fresh herb sprigs, pour pesto dressing over salad. Enjoy!

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