Whole-Wheat Couscous with Roasted Squash
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
Converted for display; the recipe amounts stay equivalent.
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
Store any leftovers in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
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