Roasted Butternut Boostcous Salad
A hearty salad with tahini dressing, herbs, roasted vegetables, and bright toppings.This roasted butternut Boostcous salad supports long-tail searches for fall couscous salad, tahini Boostcous salad, and protein-packed gluten-free couscous...
Ingredients
Instructions
Roast the vegetables
Preheat the oven to 425°F. Roast butternut squash, red onion, and chickpeas with olive oil, salt, and herbs until tender and caramelized, about 40 minutes.
Massage the kale
Add kale to a large bowl with olive oil and salt and massage until softened and deep green.
Prepare the herbs and Boostcous
Stir parsley and mint into the kale. Cook the Boostcous, drain, rinse, and set aside.
Mix the dressing
Whisk tahini, olive oil, lemon juice, salt, pepper, parsley, and dried oregano until smooth and pourable.
Assemble
Combine the cooled roasted vegetables, Boostcous, and kale mixture. Finish with dressing, feta, pepitas, and dried cherries.
Watch the Method
Recipe Video
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THE OG
High-protein, high-fiber, gluten-free couscous made to fuel busy days — quick, clean, and seriously satisfying.
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