Butternut Squash Couscous |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It's really good; the roasting of the squash brings out its flavor a lot. I think Next time I'll try replacing the thyme with basil. Prep time includes dicing the vegetables. Ingredients:
1 lb butternut squash, diced |
10 -15 white pearl onions, halved |
1 tablespoon olive oil |
1 cup water |
1 teaspoon olive oil |
1 cup whole wheat couscous |
3 sprigs thyme |
sea salt |
Directions:
1. Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
2. While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.
3. Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.
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