Butternut Squash Salad with Dukkah
[Vegan]

For the Dukkah:

1. Toast the nuts and the sesame, coriander, and cumin seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden. Let cool, then transfer to a food processor.
2. Add the salt and pepper and pulse to combine. Store in an airtight container for up to 2 weeks.

For the Salad:

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Peel the squash, then halve it lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of the oil and place it cut side down on the baking sheet. Roast for 45 minutes, or until fork-tender.
3. While the squash is roasting, mince the garlic and jalapeño. Coarsely chop the parsley.
4. Combine the garlic and chile with the couscous in a large bowl. Cover with the boiling water and then cover with a plate or dish towel for 10 minutes.
5. Remove the squash from the oven. When it’s cool enough to handle, scoop the flesh from the skin with a large spoon. Cut into bite-sized pieces.
6. Fluff the couscous with a fork. Mix in the squash and chickpeas.
7. Whisk together the remaining 3 tablespoons olive oil, the lemon juice, parsley, and dukkah. Toss with the couscous mixture. Serve.