a preferred in Japan.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Roast in the preheated oven until tender, about 30 minutes.
- 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.
- Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.
- Cook’s Notes:
- I like to use fancy cheese like Wensleydale with cranberries for this dish, but any strong cheese of your choice works instead of the feta.
- You can use 2 tablespoons dried parsley instead of fresh parsley.
- You can use chicken stock instead of vegetable stock.
Nutrition Facts
| Calories | 585 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 12 g |
| Protein | 16 g |
| Saturated Fat | 6 g |
| Sodium | 663 mg |
| Sugars | 17 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is fabulous as it is! The quantities of each item ensure a wonderful balance of flavors. Definitely don’t skip the almonds–the crunch plays well with the smoothness of the vegetables.