Name: Couscous with Roasted Butternut Squash and Beets
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butternut squash, peeled and cubed - 1 medium; Beets, peeled and cubed - 2 medium; Sweet onion, sliced - ½ medium; Chopped raw almonds - ½ cup; Olive oil, or to taste - 3 tablespoons; Garlic powder, or to taste - ½ teaspoon; Onion powder, or to taste - ½ teaspoon; Salt, or to taste - ½ teaspoon; Water - 1 ½ cups; Vegetable bouillon - 1 cube; Couscous - 1 cup; Crumbled feta cheese - 1 (4 ounce) package; Dried cranberries - ¼ cup; Chopped fresh parsley - ¼ cup

Ingredients for - Couscous with Roasted Butternut Squash and Beets

1. Butternut squash, peeled and cubed 1 medium

2. Beets, peeled and cubed 2 medium

3. Sweet onion, sliced ½ medium

4. Chopped raw almonds ½ cup

5. Olive oil, or to taste 3 tablespoons

6. Garlic powder, or to taste ½ teaspoon

7. Onion powder, or to taste ½ teaspoon

8. Salt, or to taste ½ teaspoon

9. Water 1 ½ cups

10. Vegetable bouillon 1 cube

11. Couscous 1 cup

12. Crumbled feta cheese 1 (4 ounce) package

13. Dried cranberries ¼ cup

14. Chopped fresh parsley ¼ cup

How to cook deliciously - Couscous with Roasted Butternut Squash and Beets

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

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.

3 . Stage

Roast in the preheated oven until tender, about 30 minutes.

4 . Stage

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.

5 . Stage

Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.