Fallharvestcouscous Recipes
FALL HARVEST COUSCOUS
Make and share this Fall Harvest Couscous recipe from Food.com.
Provided by WeBees
Categories Winter
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.
- Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.
Nutrition Facts : Calories 382.3, Fat 15.7, SaturatedFat 2.8, Cholesterol 5.1, Sodium 221.2, Carbohydrate 55.3, Fiber 6.7, Sugar 4.8, Protein 8.2
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