1 (2 pound) butternut squash, peeled, seeded and cut into 1/2 inch pieces
1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/4 teaspoons grated nutmeg
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 1/2 cup couscous
1 1/3 cup water or chicken or vegetable stock
1 tablespoon butter
1/3 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup finely chopped flat leaf parsley
sea salt and pepper to taste
Instructions
Preheat oven to 425 degrees.
Combine butternut squash, onion, olive oil, nutmeg,
salt and pepper in a large bowl. Spread onto rimmed
baking sheet. Roast until squash and onion brown
slightly, stirring occasionally, about 25 minutes.
Allow to cool.
Combine squash and onion mixture, water or stock,
butter and cranberries in a large saucepan and bring
to a simmer. Add couscous and cover. Remove from
heat and let stand for 10 minutes.
Stir in pecans and parsley and season to taste with
salt and pepper. Fluff with fork and serve.
Originally Submitted
1/26/2010
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