Butternut Squash Couscous

By Ruthiek

Ingredients

• 2 c. uncooked couscous
• 3 c. water (needs to be boiling hot when ready to add couscous
• plastic wrap
• -------------------------------------------
• Spice & Herbs for couscous
• 1/2 tsp salt
• 1 tsp pepper
• 1 tbs curry powder
• 2 tsp cumin
• 1 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 2 cloves fresh garlic, chopped
• 1 bunch chopped Italian parsley
• 5 green onions, chopped
• 2 Roma tomatoes, diced
• 1 small butternut squash peeled, seeded, and diced
• 4 tbs olive oil
• Juice of 1 lime

Preparation

Step 1

Preheat oven to 375 degrees.

Toss diced squash with 4 tbs olive oil. Spread squash evenly onto jelly roll pan. Sprinkle with a little Kosher salt and fresh ground pepper. Roast squash for 10 minutes, then add the Roma tomatoes. Roast both for an additional 10 minutes, or until the squash is soft to the touch. Add the juice of 1 lime to the squash-tomato mixture after you pull it out of the oven.

Add couscous to a large bowl. Add the 3 cups of boiling water and a pinch of salt. Cover tightly with plastic wrap. After 3-4 minutes remove the plastic wrap and gently fork the couscous so it doesn't clump together. Add the Spice & Herbs to the couscous. Incorporate, making sure all the spices and herbs are combined thoroughly throughout the couscous. Add squash and tomato mixture. Serve warm, cold, or room temperature.

Can also add currants & pine nuts, toasted almonds or golden raisins