Fall Harvest Couscous

Fall Harvest Couscous

Rated:
Recipe Rating: 3.76396
Serves 6
This couscous recipe is full of fall flavors and can make a colorful addition to your Thanksgiving table. Roast the squash ahead of time and the dish will be ready in 15 minutes without taking up any precious oven space.
Ingredients: 
  • 1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces
  • 1 medium onion, halved and thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cup couscous
  • 1 1/3 cup chicken broth, vegetable broth or water
  • 1 tablespoon unsalted butter
  • 1/3 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/4 cup finely chopped flat leaf parsley
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Method: 
Preheat the oven to 425°F. Combine squash, onion, oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes.

Combine squash mixture, water or broth, 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.
Nutritional Info: 
Per Serving: 410 calories (150 from fat), 17g total fat, 3g saturated fat, 5mg cholesterol, 330mg sodium, 59g carbohydrates, (8 g dietary fiber, 9g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.