Can you believe that the inspiration for this salad came from an airport to-go spot? Seriously. I honestly probably wouldn’t believe it either if I hadn’t picked it up myself! I’ve been really impressed with how many better, healthier options there are at aiports these days. Especially international airports. I had a bowl very similar to these Turmeric Couscous Bowls with Broccolini while passing through Heathrow on our way home from wedding planning in Ireland.
Big chunks of roasted butternut squash and broccolini with pillowy couscous and crunchy pistachios and pomegranates. Also there is cheese. I mean I couldn’t get away without adding it. The salty cheddar is a nice little extra in this bowl. The bowl I had didn’t have turmeric in the couscous but I am always trying to add in super foods whenever I can!
It’s easy to prep the veggies and couscous ahead of time, and the bowls will hold together nicely for lunch during the week. BMW and I loved these so much we wound up having them for dinner too! These are filling enough for us we didn’t miss the extra protein but I think chicken chunks would work great in this dish if you must!
Turmeric Couscous Bowls with Broccolini
Makes two bowls
1 cup couscous
1 small bunch of broccolini
1 cup butternut squash
1/2 cup pomegranate arils
1/4 cup sharp white cheddar cheese cut into small cubes
1/4 cup crushed pistachios
1 teaspoon turmeric powder
1 teaspoon garlic powder
1 teaspoon each kosher salt and black pepper
1 teaspoon olive oil
1. Cook couscous and stir in turmeric, 1/2 teaspoon salt and garlic powder into water before boiling. Let sit.
2. Toss broccolini and butternut squash with olive and remaining salt and pepper. Roast in sheet pan until tender about 15 minutes at 375 degrees.
3. Mix couscous with pomegranate, pistachios and cheddar. Plate and top with veggies!