Peel the butternut squash, cut it into small cubes, season with the seasoning ingredients, and place on a baking sheet.

Add the broccoli florets and roast in the oven until both are cooked through and lightly browned. Let cool.

Rinse and drain the couscous, then add the olive oil and gently rub until the couscous is fully coated.

Add the hot water to the couscous, cover, and let sit for 10 minutes.

Once the couscous has absorbed all the water and doubled in size, fluff it with a fork to separate the grains.

Add the roasted squash and broccoli to the couscous, then add the purslane, pomegranate seeds, pumpkin seeds, and green onions.

Mix the dressing ingredients together, pour over the salad, toss to combine, and garnish with mixed nuts and crumbled feta cheese if desired.