Savory Fall Flavors Unite in This Wholesome Couscous Dish
As the seasons change, our taste buds crave heartier, more comforting flavors. This autumn-inspired whole-wheat couscous recipe checks all the boxes, combining the natural sweetness of butternut squash with the earthy warmth of cumin, crunchy almonds, and fresh scallions.
The Star of the Show: Roasted Butternut Squash
To bring out the best in this humble gourd, start by peeling off the skin with a vegetable peeler, then trim the top and bottom. Next, cut the neck from the bulb of the squash, halve each piece lengthwise, and scrape out the seeds. Finally, cut the squash into 1/4-inch cubes, setting aside about 3 cups for this recipe. Any remaining squash can be saved for another delicious meal.
Cumin-Kissed Squash Takes Center Stage
In a large frying pan, heat some oil over medium heat until it shimmers. Add the squash and cumin, seasoning with salt and pepper to taste. Cook, stirring occasionally, until the squash is beautifully browned and fork-tender, about 30 minutes. Set it aside, ready to be incorporated into the couscous.
Whole-Wheat Couscous: The Perfect Base
In a medium heatproof bowl, place the whole-wheat couscous. Bring low-sodium vegetable broth or water to a boil in a small saucepan, then pour it over the couscous. Stir in the reserved squash, cover with plastic wrap, and let it sit until the couscous is tender and the liquid has been absorbed, about 5 to 10 minutes.
Finishing Touches: Fresh Scallions and Crunchy Almonds
To complete this flavorful dish, stir in thinly sliced scallions and coarsely chopped roasted, salted almonds. The result is a well-rounded, nutritious meal that’s perfect for a chilly fall evening.
Yield and Cooking Time
This recipe yields 8 cups of delicious whole-wheat couscous, ready in about 50 minutes. With its ease of preparation and impressive flavor profile, it’s sure to become a staple in your autumn recipe repertoire.
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