Fall Harvest Couscous
Serves 6
Time 45 min
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.
Special Diets:
Ingredients
- 1 (2.0-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
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 (8g dietary fiber, 9g sugar), 9g protein.
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.
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Ingredients
- 1 (2.0-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