Ingredients
Scale
- 1 small butternut squash (peeled and cubed)
- 1 cup Moroccan (fine) couscous
- 1.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt (plus more for seasoning)
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted slivered almonds
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, the ground cumin, and 1/4 teaspoon of kosher salt on a baking sheet. Roast for 20 to 25 minutes, or until the squash is tender and lightly caramelized.
- Step 2: While the squash is roasting, prepare the couscous. Bring the vegetable broth and the remaining 1/4 teaspoon of kosher salt to a rolling boil in a medium saucepan. Once boiling, remove the saucepan from the heat, stir in the dry couscous, cover the pot tightly, and let stand for 5 minutes.
- Step 3: After 5 minutes, uncover the saucepan and fluff the couscous thoroughly using a fork, ensuring all grains are separated. Stir in the remaining 1 tablespoon of olive oil to prevent sticking and add richness.
- Step 4: Transfer the fluffed couscous to a large mixing bowl. Add the roasted butternut squash, the chopped fresh parsley, and the slivered almonds. Gently toss the mixture until all ingredients are evenly distributed throughout the couscous.
- Step 5: Taste the bowl and adjust the seasoning if necessary (adding more salt or a pinch of black pepper). Divide the butternut squash couscous mixture among serving bowls and serve warm or at room temperature.
Notes
- Store leftover bowls tightly sealed in the refrigerator for up to 3 days; though safe, be aware that the parsley's fresh vibrancy will fade after the first day.
- If reheating, sprinkle a tablespoon of water or broth over the portion before warming gently in the microwave or a skillet to prevent the fine couscous grains from drying out.
- For added texture and complexity, try serving this dish over a bed of baby spinach or adding a light drizzle of lemon-tahini sauce just before serving.
- For maximum caramelization, ensure the squash pieces are not overlapping on the baking sheet during roasting, as overcrowding will steam them instead of browning them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American