Fall harvest Couscous

Serves 6

This couscous recipe is full of fall flavors and can make a colorful addition to your Thanksgiving table. Roast the squash ahead of time and the dish will be ready in 15 minutes without taking up any precious oven space.

Ingredients

1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces

1 medium onion, halved and thinly sliced

3 tablespoons extra virgin olive oil

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon sea salt

1/2 teaspoon pepper

1 1/2 cups couscous

1 1/3 cups water, chicken or vegetable broth

1 tablespoon butter

1/3 cup dried cranberries

1/2 cup pecans, toasted

1/4 cup finely chopped flat leaf parsley

Method

Preheat oven to 425°F. Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.

Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

Nutrition

Per serving (About 10.5oz/302g-wt.): 410 calories (150 from fat), 17g total fat, 3g saturated fat, 9g protein, 59g total carbohydrate (8g dietary fiber, 9g sugar), 5mg cholesterol, 330mg sodium

http://www.wholefoodsmarket.com/recipes/1712