Couscous with Chicken, Butternut Squash & Spinach

• Meat

  • 1 1/2 cups Chicken, cooked & cubed

• Produce

  • 2 cups Baby spinach, fresh
  • 2 cups Butternut squash
  • 1 Dash Chipotle
  • 1/2 cup Cranberries, dried

• Condiments

  • 2 tsp Dijon mustard
  • 4 tbsp Maple syrup

• Pasta & Grains

  • 1 1/2 cups Couscous, Pearled

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Cider vinegar
  • 6 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans

• Drinks

  • 1/2 cup Orange juice

• Liquids

  • 2 cups Water

Found on seasonalmuse.com

Description

Ingredients

• Roast Squash:
• 2 cups Butternut Squash cubed (I use store bought)
• 1 Tbs. Olive oil
• ½ tsp. Salt
• ¼ tsp. Pepper
• Dash of - Chipotle Powder (add more if you like heat)
• 2 Tbs. Maple syrup
• Salad:
• 1½ cups Pearled couscous (also known as Israeli couscous)
• 2 cups Water
• ½ tsp Salt
• 1½ cups Chicken - cooked & cubed
• ¼ cup Pecans
• ½ cup Dried cranberries
• 2 cups Baby spinach - fresh
• Dressing:
• 2 Tbs. Maple syrup
• 2 Tbs. Cider vinegar
• 2 Tsp. Dijon mustard
• ½ cup Orange juice
• ⅓ cup Olive oil
• ½ tsp. Salt
• ¼ tsp. Pepper

Directions

• Prepare Squash: preheat oven to 425. Toss all ingredient together, mix well. Spread onto a rimmed baking sheet, in a single layer. Roast turning once, until tender (about 20 minutes). Cool to room temp.
• Prepare Couscous: Bring 2 cups of water to boil, add salt and couscous. Cover pot and simmer 8 to 10 minutes - stir occasionally. Remove from heat and cool to room temp.
• Prepare Dressing: Combine, Maple Syrup, Cider Vinegar, Dijon Mustard, and Orange Juice. Whisk in ½ tsp salt, and ¼ tsp of pepper. Continue whisking and slowly add in olive oil.
• Assemble Salad: In large bowl combine couscous, chicken, dried cranberries, and butternut squash. Pour ½ of the dressing over the salad and gently combine. Reserve the other half of the dressing. When ready to serve add the spinach and the pecans and toss again adding the remaining salad dressing. Salad can be made a day ahead and refrigerated. Can be served chilled or at room temperature.