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Warm Israeli Couscous
with butternut squash / chickpeas / spinach

Active: 40 min Total: 40 min

This warm Israeli couscous salad is packed with color and flavor.
Smarts: Roast a double batch of butternut squash tonight and Thursday's pita pizzas will come together in a flash.

Ingredients

Servings:
4
Metric
Warm Israeli Couscous Pasta Salad:
  • Butternut squash - 1 1/2 lbs, cubed
  • Shallots - 2 cloves, diced
  • Brown sugar - 1 tsp
  • Vinegar, balsamic - 1 tsp
  • Oil, olive - 1 Tbsp
  • Pasta, Israeli couscous - 1 1/4 cups
  • Parsley - 1 Tbsp, chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Butter - 2 Tbsp
  • Spinach, baby - 5 oz
  • Mustard, Dijon - 1 Tbsp
  • Maple syrup - 2 tsp
  • Soy sauce, low-sodium - 2 tsp
  • Cranberries, dried - 1/4 cup
  • Pistachios, shelled - 1/4 cup (sub walnuts or pecans)
  • Cheese, goat (opt) - 4 oz (sub feta)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Squash / Shallots - Prep as directed (prep squash for Thursday night at the same time). Store separately. (Can be done up to 5 days ahead)
  2. Roast squash - Double if making Thursday nights’ meal. Heat oven to 425F / 218C degrees. Toss butternut squash with brown sugar, balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized. (Can be done up to 5 days ahead)
  3. Cook Israeli couscous - Cook Israeli couscous according to package directions. (Can be done up to 5 days ahead)
  4. Parsley - Chop parsley. (Can be done up to 3 days ahead)
  5. Beans - Drain and rinse.

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Make

  1. If squash was made ahead, reheat in the microwave. (Reserve half doubled for Thursday.)
  2. Heat a skillet over medium heat. Add butter. When butter melts, stir in mustard, maple syrup, and soy sauce. Add beans, shallots, and spinach and saute until spinach is wilted.
  3. Stir in couscous and continue heating until warmed through.
  4. Remove from heat and add squash, parsley, cranberries, and pistachios.
  5. Crumble goat cheese (if using) over couscous just before serving. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (107)
Gluten-free (7)
Paleo (9)
Vegetarian (19)

49 reviews

Pretty manageable if you roast the squash in advance

By: Chyrelle
Posted: Apr 29, 2020
Diet: Original
0 Helpful

So good! Made it for vegetarian friends and we all loved it.

By: Rose
Posted: Nov 11, 2019
Diet: Vegetarian
0 Helpful

I thought this was good. I would leave out the butternut squash though -- didn't do it for me... and one less step. I'd double the amount of couscous.

By: Maegan
Posted: Aug 29, 2019
Diet: Original
0 Helpful

Sam loved the crust on this salmon. Didn't do the couscous. It's a quick salmon make.

By: Kristine
Posted: May 13, 2019
Diet: Original
0 Helpful

loved it!

By: Juliana
Posted: Feb 07, 2019
Diet: Original
0 Helpful

Salmon was delicious. Coucous could have used a little more oomph - maybe should have tried the balsamic vinegar splash.

By: Haley
Posted: May 02, 2018
Diet: Original
0 Helpful