Cut the butternut squash in half and remove the seeds. Carefully score the inside with a diamond pattern. Brush the inside with olive oil and sprinkle it with salt.
Add the butternut squash halves with the inside down on a baking tray lined with parchment paper. Bake it like that for 20 minutes; then flip them over and bake for another 10 minutes.
For the couscous: In a large pot, bring water, lime juice, curry powder, salt, and za’atar seasoning to a boil. Remove it from the heat and add the couscous. Let it soak with the lid on. It will be done in ± 5 minutes. Then add chopped green olives, sun-dried tomatoes, and parsley.
Fill the butternut squash with the couscous. And top with more Za'atar seasoning and chopped parsley. Enjoy!