One of the best things about this time of year is the abundance of squash and pumpkins they are not just for the front step you know. Butternut squash is a wonderful sweet one, super healthy and versatile. I love roasting these, cutting into cubes and adding to dishes. This salad is easy to make and full of bright flavors.
- One small box of plain cous cous cooked
- a handful of frozen peas cooked along with the cous cous
- 1/2 cup of fresh parsley finely chopped
- one small sweet red pepper chopped
- a teaspoon of honey
- 1/2 a lemon squeezed for the juice
- 1/2 teaspoon of za'atar
- salt and pepper to taste
- one small butternut squash roasted and cubed
- Halve the butternut squash and roast in an oven proof dish with a little water, olive oil and salt and pepper at 400 F for about 20-30 minutes until soft
- cut into cubes and keep aside
- meanwhile cook the cous cous with peas, add the pepper, parsley, za'atar, honey, lemon juice, salt and pepper and mix with the butternut squash.
This is a fun side dish or as a packed lunch.
In other news I had the best time speaking at The Food and Nutrition Conference and Expo (FNCE) in Houston at the weekend on non traditional dietetic careers. It was an honor and amazing experience, see testimonial tab for feedback from the audience.
I want to say a big thank you to YOU all for being here over the years, sharing my blogging journey and being friends you all inspire me and give me the guts to try new things.
I pitched a story about a local farmers market to the paper to try and promote it more and it worked :-)
What new thing have your tried lately?