Couscous with Roasted Butternut Squash and Beets

Couscous with Roasted Butternut Squash and Beets

This is a wonderful side or main dish with couscous, roasted butternut squash, roasted beets, cheese, cranberries, almonds, and parsley.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
585 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Roast in the preheated oven until tender, about 30 minutes.
Step 3
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.
Step 4
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.
Step 5
Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.
Couscous with Roasted Butternut Squash and Beets

Ingredients

  • 1 cube vegetable bouillon
  • 1 cup couscous
  • 1 (4 ounce) package crumbled feta cheese
  • 3 tablespoons olive oil, or to taste
  • 1 medium butternut squash, peeled and cubed
  • 2 medium beets, peeled and cubed
  • 0.25 cup chopped fresh parsley
  • 1.5 cups water
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon garlic powder, or to taste
  • 0.25 cup dried cranberries
  • 0.5 cup chopped raw almonds
  • 0.5 teaspoon onion powder, or to taste
  • 0.5 medium sweet onion, sliced

Categories

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