Wednesday, November 8, 2017

Thanksgiving Side Dish: Butternut Squash Couscous

Looking for a unique side dish for your Thanksgiving table? I'm going to share one of my favorites with you. Have you ever cooked with couscous? How about Israeli couscous? Like I said, it's unique, but I encourage you to give it a try. You won't regret it.

This recipe uses pearl couscous, also known as maftoul or Israeli couscous. I buy mine at Trader Joe's, but most grocery stores carry it.

Butternut Squash Couscous

Ingredients:
8-ounce box Israeli/pearl couscous
Vegetable broth or chicken broth
4 cups butternut squash
1 large, yellow onion
1 Tablespoon olive oil1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup raisins

Directions:
Following the directions on the box, cook the couscous, but use vegetable or chicken broth instead of water.

Cut the squash and onion into bite-sized pieces. At this time of year, grocery stores often sell cubed butternut squash.

Toss squash and onion with olive oil, garlic, salt, and pepper. Roast (spread out on a cookie sheet or other baking pan) at 350F until tender (about 20-30 minutes).

Toss the raisins into the warm couscous, and add the roasted squash and onion. You can add additional seasoning to taste.

Enjoy!

11 comments:

  1. Anonymous11/08/2017

    Your raisins might be more pleasing if you soaked them in hot water for a minute or two before adding to the pot to plump them again. Drain and pat dry before adding.

    I see no reason why you couldn't split this dish in two and make the couscous separately from the squash, if you had picky eaters.

    ReplyDelete
    Replies
    1. Feel free to soak your raisins and split the dish in 2 if that's what you desire. :)

      Ellie

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  2. Anonymous11/08/2017

    We eat couscous all the time and have for decades. It can be eaten so many ways. A very versatile grain. This is another nice recipe Ellie. Thankyou! Eileen

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    Replies
    1. My pleasure, Eileen. I grew up eating a lot of couscous (especially this recipe), but it's been a while. I'm getting back into it now. Lol

      Ellie

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  3. Anonymous11/08/2017

    Thanks for sharing! I love couscous!

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  4. Anonymous11/09/2017

    When trying to google protein combinations to get a complete protein meal with couscous, I found this cute web page:

    http://www.foodinsight.org/protein-pair-nutrition-infographic

    (It seemed suited to your blog!)
    But, I still have not figured out what (exactly) to pair with 'couscous' to get a complete vegetarian protein meal.

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  5. Ooh, this looks good. I am definitely going to be making this.

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  6. Anonymous11/09/2017

    I never ate couscous. My hubby planted butternut squash this year along with other vegetables he always plants. We have a few squash left, so I will be making this soon. This looks like a healthy dish and I need to eat healthier...Jane









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  7. We love couscous in our family too. My family seems to prefer I make it instead of brown rice for side dishes.

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  8. Anonymous11/10/2017

    Thanks for the recipe. I love couscous and butternut squash. Always nice to make a dish others may not have tried. ~Georgia

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  9. Anonymous11/10/2017

    Be very wary of the flavored couscous out there. It can contain 600-700+ mg of sodium per serving.

    Same with flavored rices. Better to make your own.

    ReplyDelete