Warm Israeli Couscous
with butternut squash / white beans / spinach
Warm Israeli couscous (which is small round pasta rather than the fine grains of regular couscous) makes a great base for this warm, wintry pasta salad. This combination was featured previously in 2018.
- 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, cannellini or other white (14 oz / 397 g) - 1 can, drained and rinsed
- Butter - 2 Tbsp
- Mustard, Dijon - 1 Tbsp
- Maple syrup - 2 tsp
- Soy sauce, low-sodium - 2 tsp
- Spinach, baby - 5 oz
- Cranberries, dried - 1/4 cup
- Pistachios, shelled - 1/4 cup (sub walnuts or pecans)
- Cheese, goat (opt) - 4 oz (sub feta)
- Squash / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Roast squash - 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.
- If squash was made ahead, reheat in the microwave.
- Heat a skillet over medium heat. Add butter. When butter melts, stir in mustard, maple syrup, and soy sauce. Add shallots and spinach and saute until spinach is wilted, 4 to 5 minutes.
- Stir in Israeli couscous and beans 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!
I can’t really review the salmon since I didn’t have panko and adapted it beyond recognition. But I made the side pretty close to as written, and it was delicious!0 Helpful
Everyone loved this. Great unique flavors that blended together to make a fabulous dinner.0 Helpful
I’d give this five stars but my family couldn’t get behind the side. I used frozen butternut squash but still roasted them, and maybe I should have kept the nuts (pecans) out until just before serving because my husband thought they were mushy. I made the whole thing the night before so my mistake. I liked it but I’m the only one. The salmon is a CS favourite for us.0 Helpful
So delicious! The crust is wonderful.0 Helpful
Was very good!! Even my picky husband thought it was great!0 Helpful
This was excellent! The panko seasoning on the salmon was so tasty, and the I loved it on a bed of couscous along with the butternut squash! We would make this again.0 Helpful