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Warm Pearl Couscous
with butternut squash / white beans / spinach

Active: 40 Total: 40

Warm pearl 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 previously featured in 2019.

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Warm Pearl 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, pearl couscous - 1 1/4 cups
  • Parsley (opt) - 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)

Prep

  1. Squash / Shallots - (If making Wednesday's meal, prep squash for that night at the same time.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Roast squash - (If making Wednesday's meal, roast squash for that night at the same time.) 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 couscous - Cook pearl couscous according to package directions. (Can be done up to 5 days ahead)

  4. Parsley (if using) - 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 the squash if doubled.)

  2. 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.

  3. Stir in pearl couscous and beans 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!


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