Couscous with Roasted Butternut Squash and Beets

Name: Couscous with Roasted Butternut Squash and Beets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 medium butternut squash, peeled and cubed; 2 medium beets, peeled and cubed; 0.5 medium sweet onion, sliced; 0.5 cup chopped raw almonds; 3 tablespoons olive oil, or to taste; 0.5 teaspoon garlic powder, or to taste; 0.5 teaspoon onion powder, or to taste; 0.5 teaspoon salt, or to taste; 1.5 cups water; 1 cube vegetable bouillon; 1 cup couscous; 1 (4 ounce) package crumbled feta cheese; 0.25 cup dried cranberries; 0.25 cup chopped fresh parsley

Be the first to rate & review!

1 Photo

Lovely vegetable dish that's great as the main course or as a side.

Recipe by Kennedy Bryce Buhler

Published on January 29, 2020

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 medium butternut squash, peeled and cubed
2 medium beets, peeled and cubed
½ medium sweet onion, sliced
½ cup chopped raw almonds
3 tablespoons olive oil, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon salt, or to taste
1 ½ cups water
1 cube vegetable bouillon
1 cup couscous
1 (4 ounce) package crumbled feta cheese
¼ cup dried cranberries
¼ cup chopped fresh parsley

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
Roast in the preheated oven until tender, about 30 minutes.
Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

Tips

Cook's Notes:

I like to use fancy cheese like Wensleydale with cranberries for this dish, but any strong cheese of your choice works instead of the feta.

You can use 2 tablespoons dried parsley instead of fresh parsley.

You can use chicken stock instead of vegetable stock.

Nutrition Facts (per serving)

585	Calories
23g	Fat
86g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 585
% Daily Value *
Total Fat 23g	29%
Saturated Fat 6g	31%
Cholesterol 25mg	8%
Sodium 663mg	29%
Total Carbohydrate 86g	31%
Dietary Fiber 12g	42%
Total Sugars 17g
Protein 16g
Vitamin C 74mg	369%
Calcium 348mg	27%
Iron 4mg	22%
Potassium 1457mg	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.