Ingredients:
1/2 medium butternut squash, peeled, deseeded and diced
1 Zucchini cut into cubes
2 medium red onions, peeled and cut into wedges
2 red, yellow or green bell peppers, chopped into bite-sized pieces
2 Tbsp. olive oil
1 Tbsp. smoked paprika
Sea salt and fresh ground black pepper, to taste
1 1/2 cups water
1 cup couscous
1/2 cup roasted peanuts, chopped
1 small bunch fresh parsley, chopped
4 spring onions, sliced
Peanut Butter Dressing:
3 Tbsp. creamy peanut butter
2 Tbsp. apple cider vinegar
2 Tbsp. light sodium soy sauce (or coconut aminos for gluten-free)
1 lime, juiced, about 2 Tbsp.
1 Tbsp. maple syrup
1/2 tsp. garlic powder
1/2 tsp. ginger powder
1/4 tsp. cayenne pepper
2-4 Tbsp. warm water (to thin dressing, if needed)
Directions:
- Preheat the oven at 350°F.
- In a baking tray, place the butternut squash, onion and bell pepper.
- Add olive oil, paprika, salt and ground pepper, then toss to combine.
- Roast in oven for about 17-20 minutes, or until the veggies are golden brown on the sides and fork tender.
- In a saucepan, add water and bring it to the boil. Once boiling, add the couscous, 1 teaspoon of salt, and give it a good stir. Put the lid on and remove from heat.
- Let it sit for about 5 minutes to absorb all the liquid, then fluff it with a fork.
- Meanwhile, prepare the peanut butter dressing. Place all sauce ingredients into a jar with tight lid. Shake vigorously until all perfectly blended and smooth.
- In a large bowl, add couscous, roasted veggies, green onions, peanuts, and parsley.
- Drizzle with peanut butter dressing and gently toss to combine.
- Taste and adjust the seasoning if needed. Enjoy!