Warm Roasted vegetables Harvest Cous Cous Salad

🥘 Ingredients

• ?black pepper
• apple cider vinegar
  1/3 + 1 tbsp
• butternut squash
  1
• cayenne pepper
  1/4 tsp
• chickpeas
  1 400g can
• cumin
  1 1/2 tsp
• dijon
  1 tsp
• dried cranberries
  1/2 cup
• feta
• kale
  1 bunch
• maple syrup
  1 tbsp, 2 + 1 tbsp
• olive oil
  1/4 cup, 1/4 cup
• onion granules
  1/2 tsp
• pearl cous cous
  1 cup, 1 cup
• piquante peppers
  1/2 cup
• red onion (diced)
  1
• salt
  1/2 tsp
• tahini
  2 tbsp
• thyme
  1/2 tsp
• tumeric
  2 tsp

🍳 Cookware

• baking sheet

1. 1

   Preheat oven to 200°C. Add butternut squash , chickpeas , and red onion to baking sheet . Drizzle with olive oil & maple syrup and sprinkle tumeric , thyme , onion granules , cumin , and cayenne pepper . Toss all together and roast for ⏱️ 30 minutes .

   butternut squash: 1, chickpeas: 1 400g can, red onion: 1 (diced), olive oil: 1/4 cup, maple syrup: 1 tbsp, tumeric: 2 tsp, thyme: 1/2 tsp, onion granules: 1/2 tsp, cumin: 1 1/2 tsp, cayenne pepper: 1/4 tsp
2. 2

   In a medium saucepan add pearl cous cous to about 1 1/2 cups water and simmer for ⏱️ 10 minutes .

   pearl cous cous: 1 cup
3. 3

   In a bowl mix all the ingredients for the sauce: apple cider vinegar , olive oil , tahini , maple syrup , dijon , salt , and ?black pepper .

   apple cider vinegar: 1/3 + 1 tbsp, olive oil: 1/4 cup, tahini: 2 tbsp, maple syrup: 2 + 1 tbsp, dijon: 1 tsp, salt: 1/2 tsp, ?black pepper
4. 4

   Add kale to roasting veg for the last ⏱️ 5 minutes .

   kale: 1 bunch
5. 5

   In a bowl assemble pearl cous cous , roasted veg, dried cranberries , feta , the sauce, piquante peppers and crumble on top. Drizzle and serve.

   pearl cous cous: 1 cup, dried cranberries: 1/2 cup, feta, piquante peppers: 1/2 cup