Whole Wheat M'Hamsa Couscous Salad

• 1 delicata squash or 1 butternut squash
• 5 tablespoons olive oil, divided
• 1 1/2 cups water or 1 1/2 cups broth
• 1 cup m'hamsa couscous or 1 cup whole wheat couscous
• 1/4 cup chopped sun-dried tomato packed in oil
• 3 scallions, chopped
• 2 -3 sprigs fresh parsley, minced
• 1/3 cup fresh mint leaves, minced
• juice 1 lemon
• salt and pepper
• 1/3 cup feta cheese, for garnish

1. Preheat oven to 425 degrees.
2. With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
3. Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
4. Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
5. Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
6. Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
7. Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
8. Add lemon juice and roasted squash, and toss again.
9. Season to taste with salt and pepper, and top with feta.

butternut squash, olive oil, water, mhamsa couscous, tomato, scallions, parsley, mint, lemon, salt, feta cheese

Taken from www.food.com/recipe/whole-wheat-mhamsa-couscous-salad-505551 (may not work)