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Roasted Butternut Squash with Israeli Couscous Recipe

How to prepare roasted butternut squash with Israeli Couscous
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: couscous

Ingredients

  • 1 ½ pounds butternut squash peeled, seeded and cut into ½" dice
  • 2 tablespoons olive oil salt and freshly ground black pepper to taste
  • 1 tablespoon butter more if necessary
  • 1 tablespoon olive oil more if necessary
  • 1 large sweet onion diced
  • 1 ¾ cups Israeli couscous
  • 2 cups homemade chicken stock low sodium canned is fine
  • cup orange juice
  • ½ teaspoon poultry seasoning
  • 1 cup dried cranberries coarsely chopped
  • 2 teaspoons minced fresh rosemary

Instructions

  • Toss the squash with the two tablespoons of olive oil and salt and pepper to taste.
  • Place on a foil-covered roasting pan and roast at 425°F until the squash is cooked and has caramelized on the outside, tossing gently every few minutes. This should take about 20 minutes or so. Set aside and keep warm.
  • Heat the one tablespoon of oil and the butter in a heavy-bottomed saucepan. Add the couscous and cook for three or four minutes, stirring frequently, until at least some of the couscous takes on a golden brown color.
  • Add the onion and a bit more salt and pepper, and cook until the onion has softened. You may need to add a bit more oil and/or butter. If you do not want to add more fat, add just a bit of water to keep the couscous and onion from sticking.
  • Bring the stock and orange juice to a boil in a pan or microwave.
  • Add the stock mixture all at once. Add the poultry seasoning. Bring everything to a boil, then cover and reduce the heat to a simmer.
  • Cook until the couscous has absorbed almost all of the stock. Stir in the cranberries, the reserved squash, and the rosemary.
  • Taste for seasoning and adjust as necessary.

Serve hot or at room temperature.