Warm Israeli Couscous
with butternut squash / chickpeas / spinach

Name: Warm Israeli Couscous
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs Butternut squash, cubed; 2 cloves Shallots, diced; 1 tsp Brown sugar; 1 tsp Vinegar, balsamic; 1 Tbsp Oil, olive; 1 1/4 cups Pasta, Israeli couscous; 1 Tbsp Parsley, chopped; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 2 Tbsp Butter; 5 oz Spinach, baby; 1 Tbsp Mustard, Dijon; 2 tsp Maple syrup; 2 tsp Soy sauce, low-sodium; 1/4 cup Cranberries, dried; 1/4 cup Pistachios, shelled (sub walnuts or pecans); 4 oz Cheese, goat (opt) (sub feta)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Proteins

Beans, garbanzo

Cuisines

American

Ingredients

Metric

Servings:

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)

Prep

Squash / Shallots - Prep as directed (prep squash for Thursday night at the same time). Store separately. (Can be done up to 5 days ahead)
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)
Cook Israeli couscous - Cook Israeli couscous according to package directions. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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Make

If squash was made ahead, reheat in the microwave. (Reserve half doubled for Thursday.)
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.
Stir in couscous and continue heating until warmed through.
Remove from heat and add squash, parsley, cranberries, and pistachios.
Crumble goat cheese (if using) over couscous just before serving. Enjoy!

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