Butternut Couscous Bowls with Maple Vinaigrette

Ingredients

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt
• pepper
• 1 cup couscous
• 1 1/4 cups vegetable broth or water
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans, roughly chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard