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Butternut Couscous Bowls with Maple Vinaigrette

Butternut Couscous Bowls with Maple Vinaigrette: Easy and Delicious


  • Author: Souzan
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: vegetarian

Description

Delicious and easy to make butternut couscous bowls topped with a flavorful maple vinaigrette.


Ingredients

Scale
  • 1 cup couscous
  • 2 cups vegetable broth
  • 1 medium butternut squash, diced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts, chopped

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
  3. In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  4. In a small bowl, whisk together maple syrup, olive oil, and a pinch of salt for the vinaigrette.
  5. In a serving bowl, combine the roasted butternut squash, couscous, cranberries, and walnuts. Drizzle with vinaigrette and serve.

Notes

  • For a vegan option, substitute honey in the vinaigrette with agave syrup.
  • Feel free to add other vegetables like spinach or kale for extra nutrition.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: salad
  • Method: roasting, boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 10 grams
  • Sodium: 200 mg
  • Fat: 12 grams
  • Saturated Fat: 1.5 grams
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 52 grams
  • Fiber: 5 grams
  • Protein: 8 grams
  • Cholesterol: 0 mg

Keywords: butternut squash, couscous, maple vinaigrette, healthy recipe