Are you like me and in disbelief that it is already December?! And we’re a week in for goodness sake! Well, I’m not quite over fall and Thanksgiving and all that jazz, and this recipe brings me right back to all of a week ago.
With butternut squash, brussels sprouts and cranberries, this side dish has some of my favorite Turkey Day ingredients all rolled into one dish. I like the Israeli couscous since it’s a bit more toothsome, but you could use any pasta or even a grain like barley or wheatberries. It’s a great dish fitting for both holidays past and holidays future.
couscous with roasted veggies and cranberries
2 cups Brussels sprouts, trimmed and halved
2 cups butternut squash, cubed
1/2 red onion, large diced
Salt & pepper
1 tablespoon butter
1 1/2 cups Israeli (pearl) couscous
1 3/4 cups chicken or vegetable broth
1/3 cup dried cranberries
Preheat oven to 400 degrees. On a large sheet pan, drizzle on some olive oil and add the sprouts, squash and onion and toss to thoroughly coat. Sprinkle on some salt and pepper to taste and roast the veggies for 30 minutes, stirring halfway through. Meanwhile, melt the butter to a medium pot over medium high heat. Add the couscous and toast in the butter for about 5-10 minutes. While the couscous is toasting, heat the broth in a microwave for 3 minutes. Add the hot broth to the toasted couscous and bring to a boil. Turn down to a simmer and cover until the couscous absorbs all of the liquid, about 10 minutes. Once the couscous is done, toss in the roasted veggies and cranberries and stir everything to combine. Taste for salt and pepper and season accordingly.