Blueberry and Butternut Squash Cous Cous Salad

Blueberry and Butternut Squash Cous Cous Salad



  • 1 pound butternut squash, peeled, seeded and cubed
  • 5 tablespoons olive oil, divided
  • 1-1/4 cups chicken broth
  • 1 cup raw couscous*
  • 3 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 scallions, thinly sliced
  • 1-1/2 cups blueberries
  • 3/4 cup crumbled feta cheese
  • 3 cups baby arugula



  • Preheat oven to 450°F.
  • In a large bowl, toss squash with 1 tablespoon of the oil.
  • Spread on a rimmed baking sheet; bake until tender, about 22 minutes; let cool.
  • Meanwhile, in a medium saucepan bring broth to a boil.
  • Stir in couscous, remove from heat and cover; let stand 5 minutes.
  • Fluff with a fork; cool.
  • In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper; set aside.
  • In a large bowl combine squash, scallions, blueberries, cheese and couscous.
  • Spread arugula on a serving platter.
  • Drizzle with 1 tablespoon of the dressing.
  • Add remaining dressing to couscous mixture; toss to combine.
  • Serve over arugula.


Quick notes

Servings: 6

Recipe courtesy of U.S. Highbush Blueberry Council

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