Happy COUSCOUS Day :)

Roasted butternut squash, pearl couscous

Recipe by
35 mins
Prep: 10 mins | Cook: 25 mins | Servings: 4-6 servings



  • 1 small butternut squash, peeled, seeded, and diced into ½-inch cubes
    (Tip: To easily peel & cut, stab the squash a few times with a knife & microwave for 2-3 minutes)
  • 2 Tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup dry Israeli (pearl) couscous, cooked in water according to package instructions
  • 2 cups chopped kale leaves
  • ⅓ cup dried cranberries
  • ⅓ cup chopped walnuts
  • 2 ounces goat cheese, crumbled
  • Vinaigrette Ingredients:
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 2 tablespoons freshly-squeezed orange juice
  • Pinch of salt and black pepper, to taste


  1. Preheat the oven to 425 degress. Toss cubed butternut squash with olive oil, salt and pepper, and toss until combined.
  2. Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Bake for 15 minutes, then remove from the oven and flip the squash for even cooking. Bake for an additional 10-15 minutes, or until the squash is tender and slightly browned around the edges. Remove from oven and transfer to a large mixing bowl.
  3. Add cooked couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
    Serve warm, or refrigerate in a sealed container for up to 3 days.
    For the Vinaigrette:
  4. Whisk all ingredients together until combined or add to a mason jar and shake until combined. Taste, and season with additional salt and pepper if needed.


Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5