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.
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.
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.
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.
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.
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.
Garnish with some fresh herb sprigs, pour pesto dressing over salad. Enjoy!
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