Couscous Salad

Name: Couscous Salad
Ingredients: Butternut squash; Broccoli florets; leaves Purslane; 2 green onions, chopped; 1/4 cup pumpkin seeds (about 30 grams); 1/4 cup pomegranate seeds (about 40 grams); 2 cups couscous, rinsed and drained (about 320 grams); 3 cups hot water (about 710 ml); 1/4 cup olive oil (about 60 ml); Salt; Black pepper; Paprika; Garlic powder; Olive oil; Lemon juice; Olive oil; Balsamic glaze; Salt and black pepper to taste; Mixed nuts; Feta cheese

♣️nsaym @nsaym

جده

Couscous Salad

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Ingredients

Butternut squash
Broccoli florets
leavesPurslane
2green onions, chopped
1/4 cuppumpkin seeds (about 30 grams)
1/4 cuppomegranate seeds (about 40 grams)
2 cupscouscous, rinsed and drained (about 320 grams)
3 cupshot water (about 710 ml)
1/4 cupolive oil (about 60 ml)
For the seasoning:
Salt
Black pepper
Paprika
Garlic powder
Olive oil
For the dressing:
Lemon juice
Olive oil
Balsamic glaze
Salt and black pepper to taste
For garnish:
Mixed nuts
Feta cheese

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Steps

1

Peel the butternut squash, cut it into small cubes, season with the seasoning ingredients, and place on a baking sheet.
2

Add the broccoli florets and roast in the oven until both are cooked through and lightly browned. Let cool.
3

Rinse and drain the couscous, then add the olive oil and gently rub until the couscous is fully coated.
4

Add the hot water to the couscous, cover, and let sit for 10 minutes.
5

Once the couscous has absorbed all the water and doubled in size, fluff it with a fork to separate the grains.
6

Add the roasted squash and broccoli to the couscous, then add the purslane, pomegranate seeds, pumpkin seeds, and green onions.
7

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