Roasted Butternut Squash Couscous Bowls

INGREDIENTS

4 cups

chopped butternut squash ((~1 medium butternut squash))

2 tbsp

olive oil

1/2 tsp

EACH: dried parsley, dried oregano

Fine sea salt and freshly cracked pepper

1 cup

couscous

1 cup

vegetable stock (or broth), or chicken stock (not vegetarian)

1 tsp

butter

large ripe avocado(s), (thinly sliced or chopped)

1/2 cup

honey roasted almonds or pecans*

Optional: fresh arugula

1 clove

garlic, (minced)

1/2

of 1 small shallot, (minced)

1 tbsp

grainy Dijon mustard

1 tsp

EACH: dried parsley, dried oregano

2 tbsp

red wine vinegar

1/2 cup

+ 2 tablespoons olive oil