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Couscous with Roasted Butternut Squash and Beets
Couscous with Roasted Butternut Squash and Beets
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious couscous salad with roasted squash, beets, cheese, cranberries, almonds, and parsley.
Ingredients:
  • 1 medium butternut squash, peeled and cubed
  • 2 medium beets, peeled and cubed
  • 0.5 medium sweet onion, sliced
  • 0.5 cup chopped raw almonds
  • 3 tablespoons olive oil, or to taste
  • 0.5 teaspoon garlic powder, or to taste
  • 0.5 teaspoon onion powder, or to taste
  • 0.5 teaspoon salt, or to taste
  • 1.5 cups water
  • 1 cube vegetable bouillon
  • 1 cup couscous
  • 1 (4 ounce) package crumbled feta cheese
  • 0.25 cup dried cranberries
  • 0.25 cup chopped fresh parsley
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • In a bowl, mix together butternut squash, beets, onion, and almonds. Drizzle with olive oil and toss well. Season with garlic powder, onion powder, and salt; mix thoroughly. Spread the mixture in a single layer on a baking sheet.
  • Roast until tender in the preheated oven for approximately 30 minutes.
  • In a saucepan, bring water and bouillon to a boil. Remove from heat and stir in couscous. Cover and let it sit until water is absorbed, around 10 minutes. Fluff couscous with a fork before serving.
  • In a bowl, toss together the flavorful roasted vegetables, fluffy couscous, tangy feta cheese, sweet cranberries, and fresh parsley until everything is perfectly combined.

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