Couscous with Oven-Roasted Butternut Squash and Beets

Ingredients 0/14

Step 1

Warm your oven to 400°F (200°C). In a big bowl, toss together the butternut squash, beets, onion, and almonds with a good drizzle of olive oil. Sprinkle on some garlic powder, onion powder, and salt, then mix everything so it’s nicely coated. Spread the veggies and nuts out in a single layer on a baking sheet and roast them in the oven for about 30 minutes, or until they’re tender and caramelized.

Step 2

While the veggies are roasting, bring water and bouillon to a boil in a saucepan. Once boiling, take it off the heat and stir in the couscous. Cover the pot and let it sit for about 10 minutes until the couscous soaks up all the liquid. Fluff it up with a fork to keep it light and airy.

Step 3

When the veggies are done, mix them together with the couscous, then add in the feta, cranberries, and parsley. Give everything a good stir so all the flavors come together, and you’re ready to serve!