Roasted Butternut Squash with Couscous and Chickpeas

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Roasted Butternut Squash with Whole Couscous and Chickpeas is the perfect vegan main dish. Add feta for a dairy option.

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Prepare butternut squash.  

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  Cook chickpeas.  

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When couscous is ready, transfer butternut squash, chickpeas, and couscous to serving dish.  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Butternut Squash

  • 300 - 400 grams (1 ¼ - 1 ¾ cups) large cubes of peeled butternut squash
  • 1 tablespoon maple syrup
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Chickpeas

  • 1  cup of cooked chickpeas
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground black pepper
  • ¼ cup water

Couscous

  • 1 cup boiling water
  • 1 cup instant couscous
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Arugula leafs (optional)
  • Feta cheese (optional)

Preparation

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. 

2. Combine butternut squash cubes in a bowl with the rest of ingredients. Place on the baking sheet, and bake for half an hour untill its ready. 

3. Place chickpeas in a small pot with the rest of the ingredients and cook on a medium heat for 10 minutes.

4. Carefully place the boiling water, couscous, and the rest of the ingredients in a small pot. Stir and cover.

5. When the couscous is ready, transfer it to a serving dish with arugula (optional), butternut squash cubes, chickpeas, and crumbled feta cheese (optional).

6. Serve warm.

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