Winter Squash And Couscous Salad

• 1 squash (about 1 pound 2 ounces), peeled, halved, seeded and cut into small chunks
• 2 tablespoons sunflower oil
• 1 sprig rosemary, leaves finely chopped
• 1 tablespoon fresh sage, finely chopped
• sea salt and freshly ground black pepper
• 1 1/2 cups couscous
• 1 1/2 cups frozen peas
• 1/2 cup sliced almonds, toasted
• 3 tablespoons extra virgin olive oil

1. Preheat the oven to 400F.
2. Place the squash in a roasting pan, drizzle in the sunflower oil, sprinkle with the herbs and season well with salt and pepper.
3. Roast in the oven for 1 hour or until completely soft.
4. Turn the oven off but leave the squash in the oven until needed.
5. Soak the couscous in an equal volume of freshly boiled water, cover and let stand for 10 minutes to absorb the liquid before fluffing with a fork.
6. Defrost the peas by covering them with freshly boiled water, leave for 5 minutes and then drain.
7. Remove the roasted squash from the oven and stir in the couscous, peas, almonds and extra virgin olive oil.
8. Season to taste and serve warm.

chunks, sunflower oil, rosemary, fresh sage, salt, couscous, frozen peas, almonds, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/winter-squash-and-couscous-salad-recipe/ (may not work)