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Lemony Couscous with Roasted Delicata Squash, Cauliflower, Hummus & Arugula | Living Healthy in Seattle

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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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!