Fall Harvest Couscous
Ingredients
- 2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces ⓘ
- 1 medium onion, thinly sliced ⓘ
- 3 tablespoons extra virgin olive oil ⓘ
- 1/4 teaspoon freshly grated nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 1/2 cups couscous ⓘ
- 1 1/3 1 1/3 cups chicken stock or 1 1/3 cups vegetable stock ⓘ
- 1 tablespoon butter ⓘ
- 1/3 cup dried cranberries ⓘ
- 1/2 cup pecans, toasted
- 1/4 cup finely chopped flat leaf parsley ⓘ
- sea salt, to taste ⓘ
Instructions
- Preheat oven to 425°F Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
- Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.
Nutrition & Diet Analysis (per serving)
1029
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).