Why Make This Recipe
Butternut Squash Couscous Bowl is not just a delicious meal; it is also healthy and satisfying. The combination of the sweet roasted butternut squash, the nuttiness of couscous, and the crunch of walnuts makes this dish a favorite. It is quick to prepare and perfect for both lunch and dinner. With vibrant colors and flavors, this bowl is great for any occasion.
How to Make Butternut Squash Couscous Bowl
Ingredients:
- 1 cup couscous
- 2 cups vegetable broth
- 1 medium butternut squash, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- Fresh parsley for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast for about 25-30 minutes, until tender.
- In a saucepan, bring the vegetable broth to a boil. Add the couscous, remove from heat, cover, and let sit for 5 minutes.
- Fluff the couscous with a fork and stir in the roasted butternut squash, cranberries, and walnuts.
- Serve warm, garnished with fresh parsley.
How to Serve Butternut Squash Couscous Bowl
Serve the Butternut Squash Couscous Bowl warm in a large bowl. You can add extra olive oil or lemon juice on top for a bit of zing. This dish pairs well with a simple green salad or a side of roasted vegetables.
How to Store Butternut Squash Couscous Bowl
If you have leftovers, place them in an airtight container and store in the refrigerator. This dish will stay fresh for about 3 to 4 days. Reheat in the microwave or on the stovetop when ready to eat.
Tips to Make Butternut Squash Couscous Bowl
- Make sure to dice the butternut squash into even pieces for consistent cooking.
- If you prefer a bit of heat, add a pinch of cayenne pepper to the seasoning mix.
- You can substitute walnuts with pecans or sunflower seeds for a different texture.
- Adding feta cheese on top can enhance the flavor of the dish.
Make-Ahead, Protein Boosts & Dressing Add-On
MAKE-AHEAD & MEAL PREP
ROAST THE SQUASH UP TO 4 DAYS AHEAD; COOL COMPLETELY BEFORE STORING.
COOK COUSCOUS, FLUFF WITH A FORK, THEN TOSS WITH 1–2 TSP OLIVE OIL SO IT DOESN’T CLUMP. CHILL UP TO 4 DAYS.
STORE COMPONENTS SEPARATELY; COMBINE JUST BEFORE SERVING FOR BEST TEXTURE. GREAT WARM OR AS A ROOM-TEMP LUNCH.
OPTIONAL LEMON-HERB DRESSING (HIGHLY RECOMMENDED)
3 TBSP OLIVE OIL • 1½ TBSP LEMON JUICE • 1 TSP MAPLE SYRUP OR HONEY • ½ TSP DIJON • PINCH SALT & PEPPER • 1 TBSP FINELY CHOPPED PARSLEY.
WHISK, THEN DRIZZLE OVER THE BOWL RIGHT BEFORE SERVING FOR BRIGHTNESS.
PROTEIN UPGRADES (CHOOSE ONE)
CHICKPEAS: TOSS 1 CAN (RINSED/DRIED) WITH 1 TSP OLIVE OIL, SALT, PEPPER; ROAST 15–20 MIN AT 400°F UNTIL CRISP.
CHICKEN: QUICKLY PAN-SEAR CUBED CHICKEN WITH SALT, PEPPER, GARLIC POWDER; ADD.
HALLOUMI OR FETA: CUBE AND PAN-SEAR HALLOUMI UNTIL GOLDEN, OR CRUMBLE FETA OVER THE TOP.
LENTILS: 1½ CUPS COOKED FRENCH LENTILS ADD EARTHINESS + FIBER.
TEXTURE & FLAVOR BOOSTS
TOAST WALNUTS IN A DRY SKILLET 3–4 MIN FOR EXTRA NUTTY FLAVOR.
ADD A HANDFUL OF BABY ARUGULA OR SPINACH TO THE HOT COUSCOUS TO WILT SLIGHTLY.
SWAP CRANBERRIES FOR CHOPPED APRICOTS OR GOLDEN RAISINS FOR A SOFTER SWEETNESS.
GRAIN SWAPS (GLUTEN-FREE OPTIONS)
USE QUINOA, MILLET, OR BROWN RICE INSTEAD OF COUSCOUS. COOK PER PACKAGE, THEN PROCEED WITH THE RECIPE.
Variation
You can make this recipe with other seasonal vegetables like sweet potatoes or carrots. Feel free to adjust the spices to match your taste, or add more dried fruits like raisins for extra sweetness.
FAQs
1. Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for a richer flavor.
2. Is this dish vegan?
Yes, this dish is vegan as all the ingredients are plant-based.
3. Can I prepare this dish ahead of time?
Absolutely! You can roast the butternut squash and cook the couscous ahead of time. Simply mix and serve when ready.
Butternut Squash Couscous Bowl
Ingredients
Main Ingredients
- 1 cup couscous
- 2 cups vegetable broth Can substitute with chicken broth for richer flavor.
- 1 medium butternut squash, diced Dice into even pieces for consistent cooking.
- 1 tablespoon olive oil Extra olive oil can be added for serving.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon Adjust spices to match your taste.
- 1/4 cup dried cranberries Alternative dried fruits can be added.
- 1/4 cup chopped walnuts Can substitute with pecans or sunflower seeds.
- to taste fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet and roast for about 25-30 minutes, until tender.
- In a saucepan, bring the vegetable broth to a boil. Add the couscous, remove from heat, cover, and let sit for 5 minutes.
Assembly
- Fluff the couscous with a fork and stir in the roasted butternut squash, cranberries, and walnuts.
- Serve warm, garnished with fresh parsley.