Whole Wheat M'Hamsa Couscous Salad - cooking recipe

Ingredients

1 delicata squash or 1 butternut squash
5 tablespoons olive oil, divided
1 1/2 cups water or 1 1/2 cups broth
1 cup m'hamsa couscous or 1 cup whole wheat couscous
1/4 cup chopped sun-dried tomato packed in oil
3 scallions, chopped
2 -3 sprigs fresh parsley, minced
1/3 cup fresh mint leaves, minced
juice 1 lemon
salt and pepper
1/3 cup feta cheese, for garnish

Preparation

Preheat oven to 425 degrees.
With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
Add lemon juice and roasted squash, and toss again.
Season to taste with salt and pepper, and top with feta.