Warm Pearl Couscous Salad with Ras el Hanout Roasted Butternut Squash, Sautéed Green Beans, and Herbed Labneh with Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the butternut squash with 2 tablespoons olive oil, ras el hanout, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 22 to 25 minutes at 220 °C / 425 °F, turning once halfway through, until tender and browned.

2. 2

   While the squash roasts, place the red onion in a bowl with the red wine vinegar, 1 teaspoon honey, and a pinch of salt. Toss and let it sit for 15 minutes to lightly pickle.

3. 3

   Bring the water to a boil in a medium saucepan. Add the pearl couscous and 1/4 teaspoon salt. Cook over medium heat for 8 to 10 minutes until tender. Drain if needed and toss with 1 teaspoon olive oil to keep it loose.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sauté the green beans with a pinch of salt for 4 to 5 minutes, until just tender but still vibrant. Set aside.

5. 5

   In a small dry skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.

6. 6

   In a small bowl, mix the labneh with half of the parsley, half of the mint, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of salt. Stir until thick and smooth.

7. 7

   Make the dressing by whisking together 1 tablespoon lemon juice, the remaining teaspoon of honey, 1 tablespoon olive oil, ground cumin, a pinch of salt, and black pepper to taste.

8. 8

   To assemble the salad, place the warm pearl couscous on a serving platter and add the roasted squash, sautéed green beans, and drained pickled red onion. Fold in the remaining parsley and mint, then dress with the lemon vinaigrette.

9. 9

   Serve the salad warm with spoonfuls of herbed labneh over the top and finish with the toasted almonds and a little extra lemon zest if desired.