Butternut Squash And Halloumi Salad - cooking recipe

Ingredients

1 butternut squash, peeled and chopped
olive oil, or as needed
salt and ground black pepper to taste
1 1/2 cups water
1 cup couscous
1/2 pound fresh green beans, trimmed and halved
1 (8.8 ounce) package halloumi cheese, sliced
2 tablespoons olive oil, or as needed
3 tablespoons roasted pine nuts
2 tablespoons honey-mustard dressing

Preparation

Preheat the oven to 375 degrees F (190 degrees C).
Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
Bake in the preheated oven until butternut squash is tender, about 20 minutes.
Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.