Couscous with Oven-Roasted Butternut Squash and Beets
A vibrant dish combines the sweet, caramelized flavors of oven-roasted butternut squash and beets with fluffy couscous for a comforting and nutritious meal. It’s easy to prepare and perfect for a cozy dinner any night of the week.
Prep Time20 min
Cook Time30 min
Total Time50 min
Difficulty
Medium
Best Cooking Tips
Roast the vegetables until they are caramelized for extra depth of flavor.
Use vegetable broth instead of water to cook the couscous for added richness.
Fluff the couscous with a fork after cooking to keep it light and airy.
Ingredients
0/14
Why You'll Love Making This
A vibrant mix of sweet and earthy flavors that come together beautifully. It’s both hearty and light, making it perfect for any season. Plus, it’s packed with nutrients and easy to customize with your favorite herbs and spices.
Step 1
Warm your oven to 400°F (200°C). In a big bowl, toss together the butternut squash, beets, onion, and almonds with a good drizzle of olive oil. Sprinkle on some garlic powder, onion powder, and salt, then mix everything so it’s nicely coated. Spread the veggies and nuts out in a single layer on a baking sheet and roast them in the oven for about 30 minutes, or until they’re tender and caramelized.
Step 2
While the veggies are roasting, bring water and bouillon to a boil in a saucepan. Once boiling, take it off the heat and stir in the couscous. Cover the pot and let it sit for about 10 minutes until the couscous soaks up all the liquid. Fluff it up with a fork to keep it light and airy.
Step 3
When the veggies are done, mix them together with the couscous, then add in the feta, cranberries, and parsley. Give everything a good stir so all the flavors come together, and you’re ready to serve!
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Ideas
Serve warm or at room temperature with a dollop of Greek yogurt or a sprinkle of toasted nuts for crunch. A fresh green salad or a side of steamed greens pairs well to balance the sweetness of the roasted vegetables.
Storage Suggestions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the couscous moist. This dish also freezes well for up to 1 month.
Frequently Asked Questions
Can I use frozen beets and butternut squash instead of fresh?
Yes, frozen can work. Just adjust roasting time since frozen veggies may release more moisture and take a bit longer to caramelize.
How can I make this recipe vegan?
Omit the feta cheese or substitute with a vegan cheese alternative.
Can I prepare any parts of this recipe ahead of time?
You can roast the vegetables and cook the couscous in advance, then combine everything just before serving.
What can I use instead of vegetable bouillon cube?
You can use vegetable broth or stock in the same amount of liquid for more flavor.
How do I store leftovers and how long do they last?
Store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Can I toast the almonds before adding them?
Yes, toasting almonds will enhance their flavor and add extra crunch.
Is it okay to substitute dried cranberries with another dried fruit?
Absolutely, raisins, chopped dried apricots, or cherries work well as substitutes.
What if I don’t have garlic or onion powder?
You can omit them or use fresh minced garlic and onion, adjusting quantities to taste.
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