LunchDinnerMain Course

Whole-Wheat Couscous with Roasted Squash

Name: Whole-Wheat Couscous with Roasted Squash
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: moroccan, mediterranean
Ingredients: 600 g butternut squash peeled, seeded, and cut into 2cm cubes; 2 tbsp olive oil; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 200 g whole-wheat couscous; 240 ml vegetable broth hot; 3 tbsp tahini; 2 tbsp lemon juice freshly squeezed; 2 tbsp water; 1 clove garlic minced; 0.25 cup fresh parsley chopped

This hearty vegan dish features tender roasted butternut squash paired with fluffy whole-wheat couscous. A simple lemon-tahini dressing brings all the flavors together for a satisfying meal. It's perfect for a healthy lunch or light dinner.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gbutternut squash, peeled, seeded, and cut into 2cm cubes
2 tbspolive oil
1 tspground cumin
0.5 tspsmoked paprika
0.5 tspsalt
0.25 tspblack pepper, freshly ground
200 gwhole-wheat couscous
240 mlvegetable broth, hot

dressing

3 tbsptahini
2 tbsplemon juice, freshly squeezed
2 tbspwater
1 clovegarlic, minced

garnish

0.25 cupfresh parsley, chopped

Equipment

fork · oven · whisk · small bowl · baking sheet · large bowl

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 5 min
2
In a large bowl, toss the butternut squash with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
About 3 min
Cook’s note: Ensure all squash pieces are lightly coated for best flavor.
3
Spread the seasoned butternut squash in a single layer on a baking sheet.
About 1 min
Cook’s note: Avoid overcrowding the baking sheet to allow the squash to roast instead of steam.
4
Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
About 30 min
5
While the squash roasts, place the whole-wheat couscous in a heatproof bowl.
About 1 min
6
Pour the hot vegetable broth over the couscous, cover the bowl with a plate or lid, and let it sit for 5 minutes.
About 5 min
Cook’s note: The steam will cook the couscous perfectly.
7
After 5 minutes, fluff the couscous with a fork.
About 1 min
Cook’s note: This separates the grains and prevents them from clumping.
8
In a small bowl, whisk together the tahini, lemon juice, water, and garlic until smooth and creamy.
About 2 min
Cook’s note: Add a little more water if the dressing is too thick.
9
Combine the fluffed couscous and roasted butternut squash in a large serving bowl.
About 1 min
10
Drizzle the tahini dressing over the couscous and squash, then gently toss to combine.
About 1 min
Cook’s note: Add dressing to taste, you may not need all of it.
11
Garnish with fresh parsley before serving.
About 1 min

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.