This fall bowl might just bowl you right over.

It’s simple as can be, but the flavors really do something for me.

Bright citrus, naturally sweet squash, and savory hummus know how to hang.

And then we have peppery arugula to mix things up!

All you have to do is grab a big bowl then pile on the lemony couscous, creamy hummus, roasted delicata squash and cauliflower, fresh arugula, sprouted mixed seeds, more zesty lemon + spicy crushed red pepper flakes, S&P!

So rethink that fast food lunch you had planned and whip this bad boy up instead.

Your taste buds (and bod) will thank you.

You’re welcome.

P.S. The ingredient amounts don’t have to be exact here (besides the 1:1 couscous to liquid ratio) so do what feels right to you! Add more hummus and lemon, cut back on the arugula (or sub baby spinach), you do it boo.

P.P.S. If you chop them right the cauliflower and squash will be done roasting at the same time. Think smallish cauliflower florets and thickish slices of squash. How precise of me.

Lemony Couscous with Roasted Delicata Squash, Cauliflower, Hummus & Arugula

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 1

Ingredients Method

Ingredients

  

Vegetables

• 1 1/2 cups 1/2-inch thick half moon delicata squash slices (seeds removed, skin intact)
• 1 1/3 cups medium-small cauliflower florets
• 1 teaspoon extra virgin olive oil, or enough to lightly coat
• Pink sea salt, to taste

Couscous

• 1/2 cup low sodium vegetable broth
• 1/2 cup whole wheat couscous (I use Trader Joe's)
• 1 1/2 teaspoon fresh lemon juice
• Crushed red pepper flakes, to taste
• Freshly cracked black pepper, to taste
• Pink sea salt, to taste

Toppings

• 1/4 cup hummus (I use original Hope hummus)
• 1 handful arugula
• 2 teaspoons sprouted mixed seeds (I use Go Raw)
• 1 teaspoon fresh lemon juice
• Freshly cracked black pepper, to taste
• Pink sea salt, to taste

Method

 

1. Heat oven to 425. Line a rimmed large metal baking sheet with parchment paper. Toss the squash and cauliflower in the olive oil until evenly coated. Spread out the vegetables then roast for 15 minutes. Flip, then roast for another 10 minutes or until tender and lightly golden on the edges.
2. After flipping the roasted vegetables, bring the vegetable broth to a simmer in a small pot. Remove from heat, stir in the couscous, then cover for 5 minutes. Fluff with a fork then stir in the lemon juice, red pepper flakes, black pepper, and salt, to taste.
3. Spoon the cooked couscous into a medium-large dinner bowl. Top with the hummus, roasted squash and cauliflower, arugula, seeds, lemon, pepper, and salt. Enjoy!