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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 porcje
Cuisine: moroccan, mediterranean
Ingredients: 600 g butternut squash peeled, seeded, and cut into 2cm cubes; 2 łyżka olive oil; 1 łyżeczka ground cumin; 0,5 łyżeczka smoked paprika; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper freshly ground; 200 g whole-wheat couscous; 240 ml vegetable broth hot; 3 łyżka tahini; 2 łyżka lemon juice freshly squeezed; 2 łyżka water; 1 ząbek garlic minced; 0,25 szklanka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać gluten, mleko i sezam. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

600 gbutternut squash, peeled, seeded, and cut into 2cm cubes
2 łyżkaolive oil
1 łyżeczkaground cumin
0,5 łyżeczkasmoked paprika
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground
200 gwhole-wheat couscous
240 mlvegetable broth, hot

dressing

3 łyżkatahini
2 łyżkalemon juice, freshly squeezed
2 łyżkawater
1 ząbekgarlic, minced

garnish

0,25 szklankafresh parsley, chopped

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Preheat your oven to 200°C (400°F).
Około 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.
Około 3 min
Wskazówka kucharza: Ensure all squash pieces are lightly coated for best flavor.
3
Spread the seasoned butternut squash in a single layer on a baking sheet.
Około 1 min
Wskazówka kucharza: 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.
Około 30 min
5
While the squash roasts, place the whole-wheat couscous in a heatproof bowl.
Około 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.
Około 5 min
Wskazówka kucharza: The steam will cook the couscous perfectly.
7
After 5 minutes, fluff the couscous with a fork.
Około 1 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
10
Drizzle the tahini dressing over the couscous and squash, then gently toss to combine.
Około 1 min
Wskazówka kucharza: Add dressing to taste, you may not need all of it.
11
Garnish with fresh parsley before serving.
Około 1 min

Przechowuj prawidłowo

Przechowywanie

Store any leftovers in an airtight container in the refrigerator.

Odgrzewanie

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