Roasted Butternut Squash Couscous Salad with Apricots and Mint

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Settle into sweater weather with a scrumptious grain salad bursting with complex layers of flavor and chock full of fantastic texture. It was inspired from the master of interesting  combinations of foods,  Yotam Ottolenghi, the Israeli chef trained at Le Cordon Bleu who is the author of 3 interesting cookbooks and has one of the hottest restaurants in London bearing his name. Although it will seem like the seasonings are odd together and too numerous, trust me on this one.  Ottolenghi knows what he is doing.  Thiis delicious salad will become a favorite.  If you will serve it as a side grain, you can omit the arugula.  Variations would include changing the nuts to hazelnuts, adding pomegranate seeds or toasted sunflower seeds. Continue reading