| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Instructions
- Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.
Reviews
Thank you for these great recipe ideas. Also thank you that they take only one page to print. You are great!!!!!
Excellent side dish! Made as directed except I did not have any pistachios and used walnuts instead. We love almost any kind of squash and appreciate finding recipes that are good. Definitely a keeper.
I love it! I never put the dates in and always use a seasoned couscous with lemon/garlic. So good!