Warm Israeli Couscous

with butternut squash / chickpeas / spinach

Ingredients

• 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)