COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND BEETS

Couscous with Roasted Butternut Squash and Beets image

Lovely vegetable dish that's great as the main course or as a side.

Provided by Kennedy Bryce Buhler

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 medium butternut squash, peeled and cubed
2 medium beets, peeled and cubed
½ medium sweet onion, sliced
½ cup chopped raw almonds
3 tablespoons olive oil, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon salt, or to taste
1 ½ cups water
1 cube vegetable bouillon
1 cup couscous
1 (4 ounce) package crumbled feta cheese
¼ cup dried cranberries
¼ cup chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
Roast in the preheated oven until tender, about 30 minutes.
Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 85.6 g, Cholesterol 25.1 mg, Fat 22.9 g, Fiber 11.7 g, Protein 16.2 g, SaturatedFat 6.2 g, Sodium 663.1 mg, Sugar 17.2 g