Cooking Instructions
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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 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!
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