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

Ingredients

• 1 ½ cups water
• ¼ cup chopped fresh parsley
• ¼ cup dried cranberries
• 1 cube vegetable bouillon
• 1 cup couscous
• ½ teaspoon garlic powder, or to taste
• ½ teaspoon salt, or to taste
• 1 (4 ounce) package crumbled feta cheese
• ½ teaspoon onion powder, or to taste
• 3 tablespoons olive oil, or to taste
• ½ cup chopped raw almonds
• 1 medium butternut squash, peeled and cubed
• 2 medium beets, peeled and cubed
• ½ medium sweet onion, sliced

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.