Toasted Spiced Couscous With Roasted Squash

Looking for a couscous recipe that feels a bit festive? This toasted pearl couscous medley brings together sweet delicata squash, tart cherries, roasted almonds, hearty greens and warming spices for a side dish that feels like a holiday hug. It’s vibrant, nourishing and impressive, making any winter dinner or holiday spread feel extra special.

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Toasted Spiced Couscous With Roasted Squash

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 289 kcal

Ingredients

• 1 medium delicata squash
• 2 Tbsp. avocado oil divided
• 1/2 tsp. salt
• 1/4 cup shallots minced
• 1 cup pearl couscous
• 1-3/4 cup vegetable broth
• 1 cinnamon stick
• Pinch ground nutmeg
• 2 Tbsp. fresh rosemary chopped
• 1/3 cup dried tart cherries
• 1/2 cup roasted almonds chopped or slivered
• 3 cups kale or arugula, finely chopped

Instructions

1. Preheat oven to 425 degrees F. Line rimmed sheet pan with parchment paper and set aside.
2. Wash delicata squash and slice in half lengthwise. Scrape out seeds and discard along with any fibrous flesh.
3. Place cut side down on cutting board and slice squash into ½-inch slices to make half moons.
4. Place squash into small bowl, add 1 Tbsp. avocado oil and ½ tsp. salt and toss to combine.
5. Arrange squash on prepared sheet pan. Bake 15 minutes, flip slices over and continue baking additional 15 minutes until golden brown. Remove from oven and set aside.
6. While squash roasts, in medium-sized saucepan, add oil and shallots, sauté 2-3 minutes until softened. Add couscous, toss with oil and sauté 2 minutes to toast lightly.
7. Add vegetable broth, cinnamon stick and nutmeg. Bring to boil, turn heat to simmer, cover and cook 12 minutes.
8. Remove lid from saucepan and add rosemary, cherries, ¼ cup of almonds and kale or arugula; toss to combine. Cover saucepan and cook 3-5 minutes until greens are wilted. Taste and adjust seasonings as needed.
9. Serve warm on a platter topped with delicata squash slices, remaining chopped nuts and a few rosemary sprigs.

Recipe Notes

Chef’s Tips:
• Use toasted pinenuts or walnuts instead of almonds, or omit nuts altogether.
• Use minced dried apricots or dried cranberries, instead of dried cherries.

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Nutrition Facts

Toasted Spiced Couscous With Roasted Squash

Amount Per Serving

Calories 289 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g5%

Trans Fat 0.002g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Sodium 449mg19%

Potassium 504mg14%

Carbohydrates 41g14%

Fiber 6g24%

Sugar 7g8%

Protein 8g16%

Vitamin A 2612IU52%

Vitamin C 21mg25%

Calcium 118mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.