How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare both the squash and couscous in advance and combine just before serving.

What can I use instead of butternut squash?

Sweet potatoes or pumpkin are great alternatives.

Is this dish gluten-free?

Traditional couscous contains gluten, but you can substitute with quinoa for a gluten-free option.

How do I reheat the leftovers?

Reheat gently in the microwave or on the stove over low heat to retain moisture.

Harvest Spice Moroccan Couscous Bowl with Roasted Butternut Squash

Name: Harvest Spice Moroccan Couscous Bowl with Roasted Butternut Squash
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 medium butternut squash; 2 tbsp olive oil; 1 tsp ground cinnamon; 1/2 tsp cayenne pepper; Salt and pepper; 1 cup couscous; 1 1/4 cups low-sodium vegetable broth; 1 tbsp olive oil; 1/4 tsp saffron threads; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tbsp honey; 1 tsp ground cumin; Salt and pepper; 1/3 cup toasted almonds; 1/4 cup dried cranberries; Fresh cilantro leaves

A vibrant and aromatic grain bowl with a touch of seasonal warmth

This Moroccan-inspired couscous bowl combines aromatic spices with roasted butternut squash, offering a delightful balance of sweet and savory flavors.

1 h 15 min
4
Intermediate

Ingredients

For the Roasted Butternut Squash

1 medium butternut squash

peeled, seeded, and cubed

2 tbsp olive oil

1 tsp ground cinnamon

1/2 tsp cayenne pepper

Salt and pepper

to taste

For the Couscous

1 cup couscous

1 1/4 cups low-sodium vegetable broth

1 tbsp olive oil

1/4 tsp saffron threads

For the Dressing

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp honey

1 tsp ground cumin

Salt and pepper

to taste

For Garnishing

1/3 cup toasted almonds

sliced

1/4 cup dried cranberries

Fresh cilantro leaves

Preparation

Marinating the Squash

Preheat Oven

Preheat the oven to 400°F (200°C).

Toss Squash

In a bowl, toss the cubed butternut squash with olive oil, cinnamon, cayenne pepper, salt, and pepper.

Arrange on Sheet

Spread the squash on a baking sheet in a single layer.

Preparing the Couscous

Heat Broth

Heat the vegetable broth and saffron threads in a saucepan until boiling.

Steep Couscous

Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes.

Fluff Grain

Fluff with a fork and set aside.

Ensure couscous is fluffed immediately after sitting to prevent clumping. Pro Tip: Squeeze fresh lemon juice over the couscous before serving for added brightness.

Cooking Process

Roasting the Squash

Roast the squash in the preheated oven for 25-30 minutes until tender and caramelized.

Combining the Dressing

Whisk together olive oil, lemon juice, honey, cumin, salt, and pepper.

Assembling the Bowl

Toss the couscous with the roasted squash and cranberries, then drizzle with dressing.

Plating & Serving