Recipes: Salads & Sides

Ingredients

• 1 pound butternut squash, peeled, seeded and cubed
• 5 tablespoons olive oil, divided
• 1-1/4 cups chicken broth
• 1 cup raw couscous*
• 3 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 scallions, thinly sliced
• 1-1/2 cups blueberries
• 3/4 cup crumbled feta cheese
• 3 cups baby arugula

Instructions

• Preheat oven to 450°F.
• In a large bowl, toss squash with 1 tablespoon of the oil.
• Spread on a rimmed baking sheet; bake until tender, about 22 minutes; let cool.
• Meanwhile, in a medium saucepan bring broth to a boil.
• Stir in couscous, remove from heat and cover; let stand 5 minutes.
• Fluff with a fork; cool.
• In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper; set aside.
• In a large bowl combine squash, scallions, blueberries, cheese and couscous.
• Spread arugula on a serving platter.
• Drizzle with 1 tablespoon of the dressing.
• Add remaining dressing to couscous mixture; toss to combine.
• Serve over arugula.