Friday, October 31, 2014

Butternut squash & Israeli couscous salad


Yesterday was my tot's Halloween party at school. He went to school in Darth Vader costume with a mask as well. What a big difference a year makes. Last year, I had to beg and bribe him to wear his Mickey mouse costume. This year, I asked him not to wear the mask as he won't be comfortable in class but he insisted. 

When I went to pick him up, he was all hyped up with sugar. Teachers thought it's so funny how he's running around the classroom which he never does. According to them, he's usually mellow. That's a bit of a surprise. Well, he's not overly wild anyway, so I guess outside of home, it makes sense that he's a little more calm.


When it was his nap time, it took him FOREVER to fall asleep. He just couldn't settle. I blamed all the sugar he took especially because he usually doesn't get to eat any candy at all. But he had a hard time today too. I still wanted to blame the sugar but I think I have to face the reality. Maybe he's getting ready to ditch the nap. If I'm right, this is absolutely tragic. His nap time is just too precious to me!! Well, anyway, I will face it when I really have to but until then, I am going to deny it. So this kid took a very short nap today, and even though he's still tired, of course he wanted to help cooking dinner. He basically made this dish. And..ate half of the butternut squash that was roasted while waiting for the couscous. This is a great side for roast chicken. I love the color combination of yellow, red and green too. It's totally fall. =)

Butternut squash & Israeli couscous salad

Printable recipe 

Ingredients :

1 cup Israeli couscous(pearl couscous)
1 1/4 cup water or stock
3 tsp olive oil
1 shallot, diced
2 cups butternut squash, cubed
salt & pepper to taste
1/2 tsp garlic powder
3 Tbsp toasted pine nuts
1/4 cup dried cranberries
1/2 lemon
2 Tbsp fresh parsley, chopped

Directions :

1. Preheat the oven to 375F. Toss butternut squash, 1 tsp olive oil, salt, pepper and garlic powder together and spread in a single layer on a sheet pan. Bake for 15-20 minutes or until tender.

2. In a skillet or a deep sauce pot, heat 1 tsp olive oil and saute the shallot. Add couscous to it and stir until lightly toasted. Add water and salt. Bring it to a boil, cover and simmer for 10 minutes. When done, uncover, fluff with a fork, and let it cool for a few minutes.

3. Add 1 tsp olive oil, salt and pepper, juice of 1/2 lemon, pine nuts, dried cranberries to couscous and toss it together. Add butternut squash and parsley and toss gently. Serve.

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