Fall Harvest Couscous
1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 1/2 cups couscous
1 1/3 cups water or vegetable stock
1 tablespoon vegan "butter" or olive oil
1/3 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup finely chopped flat leaf parsley
Sea salt, to taste
Ground pepper, to taste
Preheat oven to 425°F. Combine butternut squash, onion, 3 tablespoons olive oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
Combine defrosted squash and onion mixture, water or stock, "butter" and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.
Per serving (About 10.5oz/302g-wt.): 410 calories (150 from fat), 17g total fat, 3g saturated fat, 9g protein, 59g total carbohydrate (8g dietary fiber, 9g sugar), 5mg cholesterol, 330mg sodium
- To cut down on calories, reduce the recommended amount of oil in half.
- Dried cranberries can be substituted with raisins or other dried fruits.
- Pecans can be substituted with walnuts.