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Butternut Squash and Feta Toasted Pearl Couscous
We toast pearl couscous to bring out its nutty, wheaty flavor, then combine it with subtly sweet butternut squash and earthy chickpeas. A sprinkling of crumbled feta cheese adds sharp, salty notes that complement the other flavors in this hearty one-pot vegetarian dish.
4
Servings
Tip
Don't stir the squash during the first 3 to 5 minutes of cooking. This allows it to caramelize, adding to the flavor complexity of the finished dish.
35 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
1
cup pearl couscous
Directions
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01In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a small bowl.
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***Could eat pounds of this. My only issue is that the chickpeas, being added when they are, seem a bit hard and flavorless. I think I might let them marinade in the lemon juice for a spell before I add them both to the finished dish.