couscous Brussels sprouts butternut squash
Israeli Couscous with Brussels Sprouts and Butternut Squash
This delightful salad works with either butternut squash or sweet potatoes.
Ingredients
- For the salad:
- 1 lb. Brussels sprouts trimmed and halved (quartered if large)
- 1 medium butternut squash peeled and cut into 1/2″ chunks
- 2 1/2 Tbs. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cups water
- 1 1/2 cups Israeli pearl couscous
- 1/2 cup thinly sliced green onions
- 2/3 cup dried cranberries
- 1/3 cup sliced almonds
- For the dressing:
- 3 Tbs. olive oil
- 1 1/2 Tbs. pure maple syrup
- 1 Tbs. apple cider vinegar
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425ºF.
- Place Brussels sprouts and butternut squash on rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread in an even layer. Bake about 20-30 minutes, stirring once halfway through, until veggies are tender and starting to brown.
- Meanwhile, bring water to a boil in medium saucepan. Add couscous and return to boil. Cover, reduce heat and simmer about 10 minutes, or until pellets have absorbed the water. Remove from heat, fluff with a fork, and place in large bowl.
- Add roasted veggies, green onions, cranberries and almonds. Toss to combine.
- For the dressing, In small bowl, whisk together olive oil, maple syrup, vinegar, garlic, salt and pepper. Pour into bowl with couscous and toss to combine. Season with salt and pepper to taste, as needed.
