Warm Couscous & Roasted Fall Vegetables
Submitted by dab11
Warm couscous with roasted butternut squash, chickpeas, red pepper, and cumin. A vibrant vegan fall dish that’s meal-prep friendly and full of earthy, roasted flavor.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsRoasted butternut squash with caramelized edges, fluffy cumin-scented couscous, chickpeas, sweet red pepper, and a bright white wine vinegar dressing. This is autumn on a plate.
Everything gets tossed together while still warm so the couscous soaks up all those roasted juices and spices. A handful of fresh coriander and a pinch of cayenne at the finish bring it to life.
It works beautifully as a main course or a hearty side, and it holds up overnight in the fridge for easy meal prep.
Variations
- Sweet potato swap: Cube sweet potatoes instead of butternut squash for a slightly sweeter, creamier bite.
- Kidney beans: Trade the chickpeas for kidney beans if you want a heartier, more filling version.
- Add greens: Toss in a handful of baby spinach or arugula right before serving for extra color and a peppery edge.
Pro Tips
- Cut the squash into even cubes so everything roasts at the same rate. Uneven pieces mean some are mushy while others are still hard.
- Don’t stir the couscous while it steeps. Just cover it and walk away for 5 minutes, then fluff with a fork.
- This tastes even better the next day at room temperature. The flavors deepen overnight.
Ingredients
Directions
In 13×9-inch baking dish , toss squash, onion and garlic with oil; roast in 400℉ (200℃) 200C oven, turning once, for 20 to 30 minutes or until browned on edges and just tender.
Transfer to large bowl; add chick-peas and sweet pepper.
Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas.
Remove from heat, cover and let stand for 5 minutes. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne. Toss gently.
[Can be made ahead, covered and refrigerated for up to 1 day.] Toss with coriander.
Serve with: sliced tomato salad, baked apples with vanilla yogurt.
May be served warm or at room-temperature the next day.
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