Autumn Couscous Salad

Another Great Side Dish for Thanksgiving

This is the recipe that I followed. I use the word “followed” very loosely. I only used two of its ingredients – butternut squash and pearl couscous. The rest I kind of experimented with.

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Ingredients:

  • pearl couscous
  • dry split peas (same amount as what you cooked of the couscous)
  • one medium butternut squash
  • one can of black beans
  • three Roma tomatoes
  • curry spice
  • ground black pepper
  • coconut butter/oil

Directions:

  • Slice the squash in two
  • Spread 1/2 tbsp of coconut butter/oil onto each half and roast rind facing up
  • Cook the couscous and split peas together with curry spice, black pepper, and a 1/2 tbsp of coconut butter/oil
  • Remove from heat and add the rinsed black beans
  • Slice the tomatoes and the roasted butternut squash and mix into the dish
  • Serve as either a warm or cold salad

Next Time:

  • I will definitely add in the dried cranberries – in place of the tomatoes – and diced onion that I left out from the recipe I was following
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