Ingredients:

Brussels sprouts

butternut squash

Bacon

Parm

slivered almonds

Couscous

Chicken or veg stock

Olive oil

Mayo

Honey

Dijon mustard

White wine vinegar

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Instructions:

1. Clean Brussels sprouts; cut off the ends and remove any wilted or dark leaves. Cut in half.

2. Cut up butternut squash in bite size cubes. 

3. Drizzle both with olive oil, salt & pepper and roast at 350 degrees until tender.

4. Crisp up bacon and set aside

5. Cook couscous in chicken or veg stock per package directions.

6. Make dressing with last 5 ingredients.

7. Toss all together and serve warm.

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