How is it that I didn’t discover couscous until recently? I mean, it’s such a neutral dish base – you can put anything in it. I guess that pasta has always been my blank palate of choice. Must be an Italian thing.I made this tasty couscous dish for dinner a little while back and had great results.
I love that this meal is just packed with veggies. The couscous was whole grain too, so this was quite a healthy meal.I started out with this as the base recipe, but I made some changes. Here’s what you’ll need:
1/2lb butter nut squash, peeled and chopped into pieces
1/2 head of cauliflower
1 medium zucchini
10 oz of uncooked whole grain couscous (ours was from Trader Joe’s)
salt and pepper to taste
This recipe will make A LOT of couscous. We got dinner and and least two lunches a piece out of it.I really like the almost sweet flavor that the roasting did to the squash and cauliflower. We’re not big cauliflower eaters in our house, but this recipe definitely left me wanting more. In case you’re looking for some side dish and drink pairings, we ate the couscous with some butternut squash soup (we got a lot of soup out of this recipe!) and drank some cranberry wine too.
Some easy variations on this meal would be to add in some grilled chicken or any other veggies you’d like, especially mushrooms.