Israeli Couscous & Delicata Squash Salad with Roasted Red Pepper Tahini Dressing
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Serves: 2-4
 
Ingredients
  • 4 tsp good quality olive oil
  • 1 delicate squash, cut in half lengthwise, seeded and cut into ½ inch slices.
  • 1 C dry Isreali couscous
  • 2 C arugula, packed
  • ¼ C fresh mint leaves, chopped
  • ¼ C feta cheese, cubed
  • kosher salt and cracked pepper
For the Roasted Red Pepper Tahini Dressing:
  • ¼ C tahini
  • juice of 1 medium lemon
  • ½ C roasted red peppers
  • ¼ C good quality olive oil
  • 2 tsp honey
  • kosher salt to taste
Instructions
  1. Preheat oven to 425 degrees. Line a rimmed roasting pan with parchment paper. Toss sliced delicata squash in a bowl with 2 tsp olive oil to coat. Spread squash evenly on roasting pan. Sprinkle with kosher salt and roast for 25 minutes until golden brown. Remove from oven and set aside to cool.
  2. While squash is roasting cook the Isreali couscous according to package instructions. Once couscous is cooked toss with remaining olive oil and set aside to cool.
  3. Add couscous, roasted squash, arugula, mint and feta to a low bowl. Drizzle desired amount of roasted red pepper tahini dressing and toss to coat. Serve immediately.
For the Roasted Red Pepper Tahini Dressing:
  1. Using a food processor or high speed blender add all ingredients except for salt. Process on high until smooth. Season with kosher salt to taste
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/israeli-couscous-delicata-squash-salad-roasted-red-pepper-tahini-dressing/