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Couscous with Roasted Butternut Squash and Beets

Couscous with Roasted Butternut Squash and Beets

This is a lovely combination of roasted vegetables, couscous, feta cheese, cranberries, and parsley, the main course. A colorful, wholesome dish of fluffy couscous tossed with caramelized roasted squash and earthy beets. Finished with herbs and a light dressing, it’s a vibrant side or light meal with sweet and savory balance.

Ingredients

  • 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

Steps:

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