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Toasted Pearl Couscous with Butternut Squash and Cranberries
Toasting pearl couscous before cooking it with liquid brings out the pasta’s wheaty, nutty notes and an enticing aroma. In this recipe, we pair the couscous with butternut squash for creamy texture and subtle sweetness, then add pops of flavor with caraway seeds, dried fruits (including sun-dried tomatoes) and toasted nuts. Serve as a vegetarian main or as a side to roasts or kebabs.
4
Servings
40 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
1
cup pearl couscous
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February 8, 2023
I dont know if I liked it or not
My family did not say if it was good or bad. It's certainly different. I only added 2 cups of water because per couscous package it stated for 1 cup of couscous add 1 1/2 of water. I am glad I only added 2 cups because it would have been all mushy and watery. I cooked for 10 min. A little bit of water was left, and couscous was cooked. I took it off then let it stand for another 10-15 min covered.
October 2, 2023
Great potluck dish!
Really loved how easy this came together.
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Made as written and it was fantastic but there are no apricots in it.