Preheat oven to 400°F. Peel and chop butternut squash into bite-sized pieces. Place on a sheet pan and toss with the 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. Remove from oven and set aside.

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

Add broth, stock, or water to a small pot. Add butter and bring to a boil. Once boiling, remove from heat. Stir in the couscous and cover the pot with a lid. After about 5 minutes, the liquid should be absorbed. Fluff with a fork and stir in 1/3 cup of the prepared dressing.

Assemble the bowls by filling up 4 bowls with even amounts of the dressed couscous. Top with roasted butternut squash, fresh avocado, and arugula. Spoon remaining dressing over the bowls to taste preference. Enjoy immediately.