Warm Butternut Squash Couscous Salad

Some of the most impressive recipes are made with the simplest of ingredients that are super affordable. Couscous is one of those pantry staples I have that is a go-to for fast meals and also very versatile.

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preparation Time
5 mins

cook Time
20 mins


220 per serving


  • 2 cup diced butternut squash
  • olive oil
  • 1 cup dry instant couscous
  • 1 cup chicken stock
  • 2 tablespoons unsalted butter
  • 1/2 teaspoons kosher salt
  • 1 teaspoons cherry tomatoes, sliced in halves
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • fresh cracked black pepper


Step 1

Roast the butternut squash on 375 degrees with a drizzle of olive oil and 1 teaspoon of salt until fork tender for about 20 minutes.

Step 2

In a small saucepot, boil the water and salt. Then, add the couscous. Stir in the salt and butter. Turn the heat off, close the saucepot with lid and set aside. After 5 minutes, take the lid off the couscous and fluff with a fork.

Step 3

Once the butternut squash has slightly cooled, toss it in with the hot couscous. Toss in the cherry tomatoes, scallions, olive oil, lemon juice, 1 teaspoon of salt and pepper. Serve warm or room temperature.

recipe by

Momma C.


National cooking personality and host, Johanna M. Cook has been captivating audiences with Momma Cuisine since 2009. Momma Cuisine’s vision is to connect with their targeted consumer base of busy moms by providing exclusive access to the best of what brands can offer.