Roasted Butternut Squash with Whole Couscous and Chickpeas is the perfect vegan main dish. Add feta for a dairy option.
Prepare butternut squash.
Cook chickpeas.
When couscous is ready, transfer butternut squash, chickpeas, and couscous to serving dish.
Roasted Butternut Squash with Couscous and Chickpeas
Servings
4 Servings
Ingredients
- 300 – 400 grams 1 ¼ – 1 ¾ cups large cubes of peeled butternut squash
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup of cooked chickpeas
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon ground black pepper
- ¼ cup water
- 1 cup boiling water
- 1 cup instant couscous
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Arugula leafs optional
- Feta cheese optional
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Combine butternut squash cubes in a bowl with the rest of ingredients. Place on the baking sheet, and bake for half an hour untill its ready.
- Place chickpeas in a small pot with the rest of the ingredients and cook on a medium heat for 10 minutes.
- Carefully place the boiling water, couscous, and the rest of the ingredients in a small pot. Stir and cover.
- When the couscous is ready, transfer it to a serving dish with arugula (optional), butternut squash cubes, chickpeas, and crumbled feta cheese (optional).
- Serve warm.
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My daughter is vegan, and she's an amazing cook and baker. I made this when she was coming over for Rosh Hashana, and we all thought it was absolutely delicious (and easy)! Halfway through the meal, my daughter looked at me and said, "I never say this, but if you wanted to just make this every single time I come over, that would be great!" Thank for a wonderful vegan entree!
Can this recipe be frozen?
I wouldn’t freeze this, I don’t think it would hold up well.