Preheat oven to 400?F. Peel and chop butternut squash into bite-sized pieces. Place on a sheet pan and toss with olive oil, dried parsley, dried oregano, salt, and pepper. Roast for 10 minutes, stir, and return to oven for another 7?10 minutes or until crisp tender.

Prepare the dressing by combining all dressing ingredients in a mason jar and shaking well to combine.

In a small pot, add broth or water and butter. Bring to a boil, then remove from heat. Stir in couscous, cover with a lid, and let sit for about 5 minutes until liquid is absorbed. Fluff with a fork and stir in 1/3 cup of the prepared dressing.

Assemble the bowls with even amounts of the dressed couscous. Top with the roasted butternut squash, fresh avocado, and a handful of arugula. Sprinkle almonds or pecans on top and spoon remaining dressing over to taste. Enjoy immediately.