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Roasted Butternut Cous Cous Salad with Pesto Dressing
Recipe

11 INGREDIENTS • 8 STEPS • 1HR

Roasted Butternut Cous Cous Salad with Pesto Dressing

4.0
1 rating
A super healthy Cous Cous Salad full of colors, flavors, and textures.
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Roasted Butternut Cous Cous Salad with Pesto Dressing
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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 and make healthy food!
https://www.berrysweetlife.com/
A super healthy Cous Cous Salad full of colors, flavors, and textures.
1HR
Total Time
$1.29
Cost Per Serving
Ingredients
Servings
8
US / Metric
Salad
Olive Oil
3 Tbsp
Salt
to taste
Couscous
1 cup
Couscous
Pesto Dressing
Fresh Parsley
1 handful
Fresh Basil
1 handful
Plain Greek Yogurt
3 Tbsp
Plain Greek Yogurt
Avocado
1
Small Avocado
Nutrition Per Serving
VIEW ALL
Calories
235
Fat
8.7 g
Protein
5.6 g
Carbs
36.1 g
Add to plan
logo
Roasted Butternut Cous Cous Salad with Pesto Dressing
Save
author_avatar
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 and make healthy food!
https://www.berrysweetlife.com/
Cooking InstructionsHide images
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 a baking tray with the butternut and drizzle with the Olive Oil (2 Tbsp), sprinkle with Salt (to taste) and Ground Black 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 (1 cup) as per instructions on the box. When done, stir through a drizzle of Olive Oil (1 Tbsp) and a pinch of Salt (to taste) and Ground Black 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 Tbsp), Avocado (1), Salt (to taste), and Ground Black 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!
step 8 Garnish with some fresh herb sprigs, pour pesto dressing over salad. Enjoy!
Tags
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Appetizers
Brunch
Lunch
Healthy
Shellfish-Free
Vegetarian
Salad
Side Dish
Middle Eastern
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