Fall Couscous Salad
This salad is perfect warmed up or straight out of the refrigerator on a perfect fall day. It has bold flavors and is packed with tons of essential vitamins and minerals to help you feel healthy and satisfied throughout your day!
INGREDIENTS:
1 box Couscous
Chicken Broth
1/2 cup Dried Cranberries
1/2 cup Pecans, chopped
1/2 cup Feta, crumbled
1 small bag Brussels Sprouts
2 tbsp fresh Sage, chopped
1 Butternut Squash, cubed
2 Chicken breasts, chopped
Balsamic glaze or Trader Joe’s Balsamic & Fig Vinaigrette
DIRECTIONS:
Preheat oven to 350 degrees (if you are using an air fryer, skip this step)
Cook the couscous according to the package, but swap water for chicken broth
Boil brussels sprouts for about 10 minutes until soft. Drain from the water, cut in half, season with salt, pepper, and olive oil. Then, bake in the oven or air fryer for 15 minutes at 350 degrees.
Season the butternut squash with salt, pepper, garam masala and honey. Bake a t 400 degrees for 15-20 minutes
Season chicken with olive oil, salt, and pepper then bake or air fry for 25 minutes at 375 degrees.
Combine and mix all of the ingredients together and top with balsamic glaze or vinaigrette.
