Autumn Couscous Salad

1. Whisk together the orange juice, lemon juice, and 1/4 cup of olive oil in a small bowl. Season with salt and pepper, to taste. Set aside until ready to use.
2. Preheat the oven to 400°F. Toss together the butternut squash, 2 tablespoons of olive oil, and the red pepper flakes on a large rimmed baking sheet. Season with salt and pepper and arrange in a single layer on the baking sheet. Roast in the preheated oven for about 30 minutes, turning once, until the squash is tender and golden.
3. Heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the couscous and cook for 3 to 4 minutes, stirring occasionally, until lightly toasted. Add the chicken broth and bring to a boil. Reduce the heat to medium-low, cover the pot and simmer for 8 to 10 minutes or until all of the liquid is absorbed into the couscous. Transfer the couscous into a large bowl. Add the roasted butternut squash, red onion, feta, pomegranate seeds, walnuts, arugula and the dressing and toss to coat. Serve warm or at room temperature.