Butternut Squash Couscous with Cranberries and Greens
INGREDIENTS
•
For the Squash:
•
5 cups butternut squash, peeled, de-seeded, and cubed
•
1 shallot, minced
•
3 cloves garlic, minced
•
1/4 tsp each: salt, pepper, cayenne
•
olive oil
•
For the Couscous:
•
2 Tablespoons pine nuts or walnut pieces
•
1 Tablespoon olive oil + more for drizzling
•
12 pearl onions, trimmed, peeled, and quartered (about 1/2 cup onion)
•
1 Tablespoon balsamic vinegar (can use any vinegar) + more for drizzling
•
1 cup water or broth
•
1 cup whole wheat couscous
•
6 cups chopped hearty greens (swiss chard, kale, beet greens, etc.)
•
9 ounces (or about 1 cup cooked) chickpeas
•
2 Tablespoons dried cranberries
•
Optional cheese: feta, parmesan, or asiago
ADVERTISEMENT