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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: gluten, süt ve susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

600 gbutternut squash, peeled, seeded, and cut into 2cm cubes
2 yemek kaşığıolive oil
1 çay kaşığıground cumin
0,5 çay kaşığısmoked paprika
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, freshly ground
200 gwhole-wheat couscous
240 mlvegetable broth, hot

dressing

3 yemek kaşığıtahini
2 yemek kaşığılemon juice, freshly squeezed
2 yemek kaşığıwater
1 dişgarlic, minced

garnish

0,25 su bardağıfresh parsley, chopped

Ekipman

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

Hazırlanışı

Adım adım

1
Preheat your oven to 200°C (400°F).
Yaklaşık 5 dk.
2
In a large bowl, toss the butternut squash with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
Yaklaşık 3 dk.
Aşçının notu: Ensure all squash pieces are lightly coated for best flavor.
3
Spread the seasoned butternut squash in a single layer on a baking sheet.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 30 dk.
5
While the squash roasts, place the whole-wheat couscous in a heatproof bowl.
Yaklaşık 1 dk.
6
Pour the hot vegetable broth over the couscous, cover the bowl with a plate or lid, and let it sit for 5 minutes.
Yaklaşık 5 dk.
Aşçının notu: The steam will cook the couscous perfectly.
7
After 5 minutes, fluff the couscous with a fork.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
10
Drizzle the tahini dressing over the couscous and squash, then gently toss to combine.
Yaklaşık 1 dk.
Aşçının notu: Add dressing to taste, you may not need all of it.
11
Garnish with fresh parsley before serving.
Yaklaşık 1 dk.

Tazeliğini koruyun

Saklama

Store any leftovers in an airtight container in the refrigerator.

Yeniden ısıtma

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