Warm Pearl Couscous
with butternut squash / white beans / spinach
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.
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, 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
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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)
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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)
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Cook couscous - Cook pearl couscous according to package directions. (Can be done up to 5 days ahead)
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Parsley (if using) - Chop parsley. (Can be done up to 3 days ahead)
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Beans - Drain and rinse.
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Make
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If squash was made ahead, reheat in the microwave. (Reserve half the squash if doubled.)
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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.
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Stir in pearl couscous and beans and continue heating until warmed through.
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Remove from heat and add squash, parsley, cranberries, and pistachios.
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Crumble goat cheese (if using) over couscous just before serving. Enjoy!
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