Ingredients
4
4 servings
- •1 butternut squash, peeled and chopped
- •olive oil, or as needed
- •salt and ground black pepper to taste
- •1.5 cups water
- •1 cup couscous
- •0.5 pound fresh green beans, trimmed and halved
- •1 (8.8 ounce) package halloumi cheese, sliced
- •olive oil, or as needed
- •3 tablespoons roasted pine nuts
- •2 tablespoons honey-mustard dressing
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
- Bake in the preheated oven until butternut squash is tender, about 20 minutes.
- Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
- Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
- Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.
Nutritional Facts
Per 4 servings
- Calories: 686
- Carbohydrate: 72g
- Fat: 37g
- Fiber: 10g
- Protein: 24g
- Sugar: 9g
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