Sausage And Couscous Salad

• 1 lb butternut squash, peeled and cut into 1-inch pieces
• 1 pkg (12 oz) sausages
• 1 cup couscous
• 2 oz baby arugula leaves
• 1/4 cup coarsely chopped mint
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/2 cup jarred roasted red pepper, drained and chopped
• 2 tbsp lemon juice
• 1 tbsp vegetable or olive oil

1. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper. Place butternut squash on pan; spray with no stick cooking spray. Bake for 20 mins or until golden and tender.
2. Meanwhile, spray a large skillet with cooking spray. Heat on medium-high heat. Add sausages; cook and turn for 8-10 mins or until cooked through. Drain on paper towels. Slice thickly.
3. Place couscous in a large heatproof bowl; stir in 1 cup boiling water. Cover with plastic food. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains.
4. Add sausage, butternut squash, arugula, mint, parsley and red pepper to couscous. Whisk lemon juice and oil; drizzle over couscous mixture. Toss to combine; serve at once.

butternut squash, sausages, couscous, arugula, mint, flatleaf parsley, red pepper, lemon juice, vegetable

Taken from recipes-plus.com/api/v2.0/recipes/24911 (may not work)