Some of the most impressive recipes are made with the simplest of ingredients that are super affordable. Couscous is one of those pantry staples I have that is a go-to for fast meals and also very versatile.
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220 per serving
- 2 cup diced butternut squash
- olive oil
- 1 cup dry instant couscous
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1/2 teaspoons kosher salt
- 1 teaspoons cherry tomatoes, sliced in halves
- 2 tablespoons thinly sliced scallions
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- fresh cracked black pepper
Roast the butternut squash on 375 degrees with a drizzle of olive oil and 1 teaspoon of salt until fork tender for about 20 minutes.
In a small saucepot, boil the water and salt. Then, add the couscous. Stir in the salt and butter. Turn the heat off, close the saucepot with lid and set aside. After 5 minutes, take the lid off the couscous and fluff with a fork.
Once the butternut squash has slightly cooled, toss it in with the hot couscous. Toss in the cherry tomatoes, scallions, olive oil, lemon juice, 1 teaspoon of salt and pepper. Serve warm or room temperature.