Israeli Couscous with Butternut Squash and Cilantro Sauce

This year, a new area of culinary interest emerged: combining flavors that seem to contradict each other. I can't tell you why, but these strange pairings have been calling my name. This was one of those recipes; I mean, butternut squash and cilantro? But that's the funny thing about trying new things...when they work out and taste totally amazing (like this one did), it reinforces the need to keep exploring! 

Ingredients
1 small butternut squash, peeled and cubed into 1/2 inch pieces
2 garlic cloves, coarsely chopped
4 cups cilantro leaves (loosely packed)
1/2 tsp. ground cumin
1 tsp. ground coriander
6 oz. plain Israeli couscous
1/2 cup toasted nuts of any preference, or toasted chickpeas
Juice of half a lemon
2 1/2 cups boiling water
Olive oil
Salt and black pepper

Directions
1. Heat your oven to 425 degrees.
2. Peel and cube the butternut squash, and toss in a big drizzle of olive oil. Sprinkle generously with salt and black pepper.
3. Spread evenly onto a baking sheet and roast until tender and starting to brown, approximately 25-30 minutes. Stir once during the roasting process.
4. Remove from oven and set aside.

5. In a small food processor, combine the garlic, cilantro, cumin, coriander, and 1/2 tsp. salt.
6. Add the lemon juice and continue to process until finely chopped.
7. With the processor running, slowly add 3-4 tbsp. of olive oil until a loose sauce is formed. Set aside.

8. In a medium saucepan, bring 2 1/2 cups of water to a boil.
9. Meanwhile, in another medium saucepan or skillet with tall sides, toast the couscous over medium heat until it turns golden brown, approximately 5 minutes.
10. Once the water is boiling and the couscous is browned, add the boiling water and 1 tbsp. of olive oil, along with a pinch of salt.
11. Reduce heat to a simmer and cook uncovered until the water is absorbed and the couscous is tender, approximately 12 minutes.
12. Cover and let rest for 5 minutes.

13. Meanwhile, toast the nuts or chickpeas until golden brown.
14. In a large mixing bowl, toss together the couscous, cilantro sauce, roasted butternut squash, and toasted nuts. Gently toss until everything is well-coated.
15. Adjust salt and black pepper to taste, and serve warm.