Sausage And Couscous Salad - cooking recipe

Ingredients

1 lb butternut squash, peeled and cut into 1-inch pieces
1 pkg (12 oz) sausages
1 cup couscous
2 oz baby arugula leaves
1/4 cup coarsely chopped mint
1/4 cup coarsely chopped flat-leaf parsley
1/2 cup jarred roasted red pepper, drained and chopped
2 tbsp lemon juice
1 tbsp vegetable or olive oil

Preparation

Preheat the oven to 425\u00b0F. Line a baking pan with parchment paper. Place butternut squash on pan; spray with no stick cooking spray. Bake for 20 mins or until golden and tender.
Meanwhile, spray a large skillet with cooking spray. Heat on medium-high heat. Add sausages; cook and turn for 8-10 mins or until cooked through. Drain on paper towels. Slice thickly.
Place couscous in a large heatproof bowl; stir in 1 cup boiling water. Cover with plastic food. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains.
Add sausage, butternut squash, arugula, mint, parsley and red pepper to couscous. Whisk lemon juice and oil; drizzle over couscous mixture. Toss to combine; serve at once.