Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 6 roma tomatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1/4 cup green olives, sliced
- 1/4 cup fresh garlic, minced
- 2 tablespoons lemon juice
Directions
Preheat the oven to 400°F.
In a roaster pan, toss the butternut squash cubes and quartered roma tomatoes with olive oil, salt, black pepper, dried oregano, dried thyme, dried rosemary, paprika, ground cumin, and garlic powder until evenly coated.
Roast the vegetables in the preheated oven for 30 minutes, stirring halfway through, until the squash is tender and slightly caramelized.
While the vegetables are roasting, bring the vegetable broth to a boil in a stove-top pot. Add couscous to the boiling broth, stir once, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
In the last 10 minutes of roasting the vegetables, add the minced fresh garlic to the roaster pan and stir to combine. This will infuse the dish with a nice garlicky flavor without burning the garlic.
Once the vegetables are roasted and couscous is fluffy, combine them in a large serving bowl. Add sliced green olives and lemon juice to the mixture, gently folding them in to distribute the flavors evenly.
Serve the Spiced Butternut Squash and Tomato Couscous warm, offering a delightful mix of flavors and textures.
Ingredients
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 6 roma tomatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1/4 cup green olives, sliced
- 1/4 cup fresh garlic, minced
- 2 tablespoons lemon juice
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F.
In a roaster pan, toss the butternut squash cubes and quartered roma tomatoes with olive oil, salt, black pepper, dried oregano, dried thyme, dried rosemary, paprika, ground cumin, and garlic powder until evenly coated.
Roast the vegetables in the preheated oven for 30 minutes, stirring halfway through, until the squash is tender and slightly caramelized.
While the vegetables are roasting, bring the vegetable broth to a boil in a stove-top pot. Add couscous to the boiling broth, stir once, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
In the last 10 minutes of roasting the vegetables, add the minced fresh garlic to the roaster pan and stir to combine. This will infuse the dish with a nice garlicky flavor without burning the garlic.
Once the vegetables are roasted and couscous is fluffy, combine them in a large serving bowl. Add sliced green olives and lemon juice to the mixture, gently folding them in to distribute the flavors evenly.
Serve the Spiced Butternut Squash and Tomato Couscous warm, offering a delightful mix of flavors and textures.
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