Couscous with Roasted Butternut Squash and Beets
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

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.