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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- In a small bowl, whisk together maple syrup, olive oil, and a pinch of salt for the vinaigrette.
- 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