Couscous with Roasted Butternut Squash and Beets
Description
This is a wonderful side or main dish with couscous, roasted butternut squash, roasted beets, cheese, cranberries, almonds, and parsley.
Ingredients
•
1 medium butternut squash, peeled and cubed
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2 medium beets, peeled and cubed
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1/2 medium sweet onion, sliced
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1/2 cup chopped raw almonds
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3 tablespoons olive oil, or to taste
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1/2 teaspoon garlic powder, or to taste
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1/2 teaspoon onion powder, or to taste
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1/2 teaspoon salt, or to taste
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1 1/2 cups water
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1 cube vegetable bouillon
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1 cup couscous
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1 (4 ounce) package crumbled feta cheese
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1/4 cup dried cranberries
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1/4 cup chopped fresh parsley
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
3
Roast in the preheated oven until tender, about 30 minutes.
4
Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
5
Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.