Couscous with Roasted Butternut Squash and Beets
Recipe by Kennedy Bryce Buhler from allrecipes.com
Dinner,Side Dish 50 Mins.
Ingredients
4
4 servings
- •1 medium butternut squash, peeled and cubed
- •2 medium beets, peeled and cubed
- •½ medium sweet onion, sliced
- •½ cup chopped raw almonds
- •3 tablespoons olive oil, or to taste
- •½ teaspoon garlic powder, or to taste
- •½ teaspoon onion powder, or to taste
- •½ teaspoon salt, or to taste
- •1 ½ cups water
- •1 cube vegetable bouillon
- •1 cup couscous
- •1 (4 ounce) package crumbled feta cheese
- •¼ cup dried cranberries
- •¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Roast in the preheated oven until tender, about 30 minutes.
- 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.
- Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.
Nutritional Facts
Per 4 servings
- Calories: 585
- Carbohydrate: 86g
- Fat: 23g
- Fiber: 12g
- Protein: 16g
- Sugar: 17g
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