This recipe is great for the summer or fall, a quick bite or family dinner. This recipe calls for couscous, but if you wanted to make it a little heartier, try wheat berries! The extra fiber will help keep you full. And don’t hold back on the garlic. We say one clove, but honestly, 2-3 is the perfect amount!
- 1 butternut squash, seeded, peeled and cut into small chunks
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 2/3 cup couscous
- 4 sun-dried tomatoes, in oil, drained and chopped
- 1 cup boiling water
- 3 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- salt and pepper
Preheat the oven to 400. Place the squash, onion, garlic and oil in a roasting pan. Toss together. Cover the pan tightly with aluminum foil and bake in the preheated oven for 20 – 25 minutes or until the vegetables are just tender. Let stand for 5 minutes before removing the foil.
While the vegetables are cooking, place the couscous and sun-dried tomatoes in a heatproof bowl. Pour the boiling water over the couscous, then cover the bowl and let stand for about 10 minutes or until all the liquid is absorbed.
Fluff up the couscous with a fork. Add the couscous mixture to the vegetables and their juices in the roasting pan with the parsley and lemon juice. Season with salt and pepper, then gently toss together. Serve warm or cold.