Spiced Pearl Couscous with Roasted Squash

Pearl Couscous Spiced with Roasted Squash

This is a perfect side dish to serve with a weeknight dinner. It has roasted squash, couscous and warm fall spices.

This recipe calls for pearl (Israeli) couscous - not to be confused with Moroccan couscous. If you’re not familiar with the different types, here’s a quick synopsis:

Moroccan Couscous – This smaller variety has a fluffier and lighter texture and is likely easier to find in grocery stores. The instant version of Moroccan couscous cooks in approximately 5 to 10 minutes. Some supermarkets may also sell whole-wheat versions.

Israeli (Pearl) Couscous – Approximately the size of a large round peppercorn, its size and texture (slightly chewy) are the most noticeable differences to Moroccan Couscous. It requires a slightly longer cooking time, about 14 minutes. Also available in whole wheat varieties.

Couscous is made from wheat and originates in North Africa. To learn more about couscous, head to the Bob’s Mill website and read the article Where is Couscous from?

Spiced Pearl Couscous with Roasted Squash

Ingredients for Spiced Pearl Couscous with Roasted Squash Recipe

Spiced Pearl Couscous with Roasted Squash

Serves 6

2 1/2-pound butternut squash, washed, peeled, seeded and cut into 1-inch cubes (about 4 cups)

2 tablespoons olive oil

Salt and pepper

1 box (180 grams) pearl couscous (preferably pre-cooked such as Cashbah if you can find it).

1 tablespoon butter

1 medium onion, chopped

1 red bell pepper, chopped

1 clove garlic, minced

1/2 teaspoon coriander

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 tablespoon fresh lemon juice

1/2 cup fresh cilantro, chopped

Salt and pepper, to taste

Directions:

Preheat oven to 425 degrees F.

Place cubed squash in a bowl. Toss with olive oil and season with salt and pepper.

Spread evenly on a cookie sheet lined with parchment paper and roast in oven for 20 minutes. Toss and cook 10 more minutes.

Cook couscous according to the instructions on the box.

In a medium-sized skillet, heat butter over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add red pepper and garlic and sauté until cooked through, about 5 more minutes. Stir in coriander, chilli powder, cumin and lemon juice. Give it a stir and cook about 1 minute more.

Place couscous into a large serving bowl. Add onion and red pepper mixture and roasted squash. Add chopped cilantro and mix, seasoning with salt and pepper and serve.