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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-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.

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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  • 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