Roasted Butternut & Crispy Lentil Couscous Salad

Maple Butternut Squash:
3 cups cubed butternut squash
1/8 cup olive oil
2 tbsp maple syrup
1 tsp paprika
1 tsp cumin
1/2 tsp chili flakes
salt & pepper, to taste

Mix in a bowl until combined and then add the butternut to a lined baking sheet. Drain and rinse a can of lentils and mix it in the leftover butternut bowl to use up all the seasoned oil. Add the lentils to the baking tray, spread out evenly, and crack extra salt on top if desired. Place 1 halved lemon onto the tray, and bake at 425 degrees for 20 minutes. Meanwhile…

Make the Couscous:
1 1/2 cup couscous
1 tsp salt
1 tsp pepper
1 tsp chili flakes
1 tbsp Italian seasoning
1 1/2 cup boiled water

I like to season my plain couscous (sometimes you can find it pre-seasoned): mix the seasonings with the dry couscous and then add the boiled water (refer to package instructions).

Assemble the Salad:
cooked couscous
butternut and lentils
2 tbsp capers
8-10 sun-dried tomatoes, chopped
1/4 cup jalapeños, chopped
1/2 red onion, diced