Acorn Squash Couscous

Ingredients

• ½ acorn squash, cubed 
• 1 tablespoons olive oil, plus more for serving
• Kosher salt 
• 2 cups couscous 
• 3 ¾ cups water 
• Juice from 1 lemon
• 1 tablespoon olive oil
• 2 ounces cubed feta 
• ¼ cup toasted hazelnuts, chopped 
• 2 tablespoons minced Italian parsley 

Instructions

1. 1
   Preheat oven to 350 degrees. To a baking sheet, add the squash, along with olive oil and a few pinches of salt. Cook until tender, about 30 minutes. 
2. 2
   To a small saucepan, add the couscous, water and 1/2 of salt. Set over medium heat, and bring to a simmer. Immediately cover the saucepan and cook until water has evaporated and couscous are tender, about 12 minutes. Drain the couscous and rinse with cold water. Transfer to a large bowl. 
3. 3
   To the large bowl, add the lemon juice, olive oil, cooked squash, feta, hazelnuts and Italian parsley. Toss together until combined. Give it a taste and adjust the salt (I added about 1 teaspoon) to taste. Transfer to serving bowl.