Suppers: [Wednesday Warm Couscous & Roasted

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Servings: 6 Difficulty: Intermediate
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Roasted butternut squash and chickpea couscous salad with a tangy vinaigrette
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This warm couscous dish combines tender roasted butternut squash and earthy chickpeas with fluffy whole wheat couscous. The vegetables are caramelized in the oven for deep flavor, then tossed with a bright white wine vinegar and oregano dressing. It&# 226;€™s a hearty, vegan-friendly meal that balances sweet squash with savory spices and fresh herbs. Perfect for weeknight dinners or meal prep, it tastes great served warm or at room temperature. Simple ingredients come together quickly for a satisfying, nutritious bowl that feels both comforting and fresh.

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Suppers: [Wednesday Warm Couscous & Roasted

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 108.0

Description

This warm couscous dish combines tender roasted butternut squash and earthy chickpeas with fluffy whole wheat couscous. The vegetables are caramelized in the oven for deep flavor, then tossed with a bright white wine vinegar and oregano dressing. It&# 226;€™s a hearty, vegan-friendly meal that balances sweet squash with savory spices and fresh herbs. Perfect for weeknight dinners or meal prep, it tastes great served warm or at room temperature. Simple ingredients come together quickly for a satisfying, nutritious bowl that feels both comforting and fresh.

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Cut the butternut squash and 1 red onion into large bite-size pieces. Quarter 2 garlic cloves.
  3. In a 13x9-inch baking dish, toss the squash, onion, and garlic with 2 tablespoons olive oil until evenly coated.
  4. Roast in the preheated oven, turning once, for 20-30 minutes or until browned on the edges and just tender.
  5. Meanwhile, in a small saucepan, bring 1 1/2 cups vegetable stock and 1 teaspoon ground cumin to a boil.
  6. Stir in 1 cup couscous and 1/2 cup thawed frozen green peas.
  7. Remove from heat, cover, and let stand for 5 minutes.
  8. Transfer the roasted squash mixture to a large bowl; add 1 cup cooked chickpeas (or kidney beans) and 1/2 cup diced sweet red pepper.
  9. Fluff the couscous with a fork and sprinkle it over the squash and bean mixture.
  10. Drizzle with 1/4 cup white wine vinegar, 1/4 cup vegetable oil, 1 teaspoon dried oregano, 3/4 teaspoon salt, and a pinch of cayenne pepper.
  11. Toss gently to combine.
  12. Stir in 1/2 cup chopped fresh coriander (or parsley) just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 108.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9.6mg1%
Total Carbohydrate 28.8g10%
Dietary Fiber 4.8g20%
Sugars 7.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: butternut squash, couscous, chickpeas, roasted vegetables, vegan dinner, weeknight meal, healthy salad, warm grain bowl, fall recipe, plant based, easy dinner, meal prep, vegetarian main, roasted squash, cumin, oregano, fresh herbs, comfort food
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