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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.3
  • Total Fat: 2.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 117.6 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 10.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Whole Wheat Couscous with Spinach and Squash calories by ingredient
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Whole Wheat Couscous with Spinach and Squash

Submitted by: CHEF_MEG
Whole Wheat Couscous with Spinach and Squash

Introduction

A double-hitter: Each portion has almost two servings of vegetables. A double-hitter: Each portion has almost two servings of vegetables.
Number of Servings: 6

Ingredients

    8 shallots, halved
    1 butternut squash, about 3 pounds in weight, peeled and cut into 1/2 inch cubes
    1 cup whole wheat Israeli (pearl) couscous
    6 ounces spinach
    1/2 teaspoon black pepper
    2 tablespoons white wine vinegar
    1 teaspoon rosemary, dried
    1 1/2 teaspoons thyme, dried
    1/4 cup Parmesan, shredded

Tips

Couscous is a quick-cooking small pasta that is a welcome addition to the Thanksgiving Day table. Combined with shallots, butternut squash, spices, and spinach, this easy side dish can replace your traditional stuffing.

Most people are familiar with the fine texture of regular couscous, but Israeli or pearl couscous is rarer. It is larger, about the size of a pencil eraser, with a smooth texture. Use a whole-wheat variety in place of your favorite grain or pasta.

Swaps: Try a large red onion instead of the shallots; any hard-skinned squash in place of butternut; sage in lieu of rosemary.

Remember: Never stuff large birds, for safety and nutrition's sake.


Directions

Preheat oven to 375 degrees Fahrenheit.

Prepare a sheet pan with nonstick cooking spray or use a silicone baking liner. Place the shallots and the squash on the pan, and roast for 30 minutes, or until the shallots start to color and squash is just tender.

While the vegetables are roasting, prepare the couscous. Bring 1 1/4 cups of water to boil in a large saucepan, add couscous and stir. Cover, then reduce heat and simmer for 10 minutes. (Keep a close eye on the water level in the pan to make sure you don't burn the couscous.)

Once the couscous is cooked, turn off the heat, then add the roasted vegetables, spices, vinegar, and spinach. The spinach will steam from the heat of the couscous. Take the pan off the burner and stir in the cheese.

Makes 6 one cup servings






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Member Ratings For This Recipe

  • ELSEEBEE


    34 of 34 people found this review helpful
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    I'm wondering if quinoa could be substituted for the couscous? - 11/9/10

    Reply from CHEF_MEG (11/9/10)
    Yes, quinoa could be substituted. That would make it higher in protein, so it would be a great side dish for vegetarians.


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  • JEANNETTE59

    Incredible!
    28 of 28 people found this review helpful
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    This is wonderful. I added mushrooms to the veggies and used it to stuff red, green and yellow bell peppers. Servered with Black Bean soup. - 11/11/10

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  • BASILIC


    20 of 20 people found this review helpful
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    Peeling Tip: Cut the squash into smaller 2 inch pieces before attempting to peel. Or if you don't mind paying for the convenience, Costco sells pre-cut and pre-peeled butternut squash. - 1/12/11

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  • 4EVERFIT011


    17 of 17 people found this review helpful
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    This recipe sounds good and I am anxious to try it. I love butternut squash but was exasperated at how hard it is to cut and peel. I will pass on a hint that I heard on a cooking show. Pierce the squash and place in dish then microwave for 2-3 minutes. It will be softer and easier to cut and peel - 3/22/11

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  • COUNTING_DOWN


    13 of 13 people found this review helpful
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    I made this tonight with the red onions because that is what I had on hand. Served it as a double portion with a side of cottage cheese for a great vegetarian dinner. 599 calories, 39 grams of protien. Great, healthy meal with nice color on the plate. - 11/9/10

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  • THE_OPTIMIST

    Incredible!
    10 of 12 people found this review helpful
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    For those who don't like peeling the butternut squash: I used an almost identical recipe to this one, but it only required to cut the squash in halves. Then, when you eat it you just leave the skin on the plate ;-) - 1/12/11

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  • QUEENTAMMY


    9 of 9 people found this review helpful
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    Shallots are related to the onion, you could substitute Green onions scallions for them. I also used my homemade chicken stock instead of water to cook the coucous. - 1/13/11

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  • RICKEFFEL

    Very Good
    8 of 8 people found this review helpful
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    I used quinoa. I used only .25 cup. Used Rice vinegar (0 calories). Used a yellow onion, cut up, roasted with the squash, grated parmesan instead of shredded, frozen spinach. used what was on hand. Then I added a baked chicken breast into the mix. DH and I loved it.
    P.S. We ate some of peels. - 6/23/11

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  • KAUAI-CAROLANN

    Very Good
    7 of 7 people found this review helpful
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    I left the parmesan on the side for the vegan guest. Fresh sprig of rosemary removed before serving and indeed added sliced portabella caps. Even the 22 month old liked the squash.
    If you can get it, the CostCo pre-peeled butternut squash is really the easiest option. - 1/15/11

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  • NORASPAT

    Incredible!
    5 of 5 people found this review helpful
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    After using this recipe I use more squash and spinach together in many other recipes now. I loved this one. - 2/15/11

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  • DEANNROSP


    5 of 5 people found this review helpful
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    I'm vegan, so I'm wondering if I could skip the cheese and put some nutritional yeast on instead. - 2/15/11

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  • CINDYR457


    5 of 8 people found this review helpful
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    Can't wait to try this... I don't eat regular couscous since I can't eat wheat, so, I am using Lundberg's Brown Rice Couscous. it is fabulous, and just the thought of adding the spinach and squash... yum! I make a really good Butternut Squash Risotto too! Fabulous. - 12/9/10

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  • PJSTIME

    Very Good
    3 of 3 people found this review helpful
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    I loved this. I did roast a few button mushrooms and I didn't have shallots so just used onions. I served some roasted chicken with it. I definitely will make again. - 10/28/11

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  • JODAFEEN17

    Incredible!
    3 of 3 people found this review helpful
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    @CHRIS3874, shallots are like onions, only smaller and have a distinct flavor. French chefs use them all the time. A suggestion? Try new things! Expand your food horizons! This can be a great way to discover healthier foods that you'll enjoy. I like to go ethnic whenever possible for flavor.
    - 1/12/11

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  • BWILLMORE


    3 of 5 people found this review helpful
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    Hello - 1 butternut squash, about 3 pounds in weight - is this weight the amount before or after it's peeled? - 1/7/11

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  • KASEYCOFF

    O.K.
    2 of 4 people found this review helpful
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    Because the photo doesn't match the ingredients (i.e., peppers - and where's the squash) I'm reluctant to try the recipe. What else is missing / changed? :-( - 2/4/12

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  • CHRISSIE70

    Incredible!
    2 of 2 people found this review helpful
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    I tried this recipe and it was delicious. We had it with fresh fish and it was so complementary. Definitely make this again. - 9/18/11

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  • CATHM26


    2 of 2 people found this review helpful
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    I made this last night - sooo good! The squash was kind of a pain to cut up though, I had to microwave it to soften it up a bit. - 3/10/11

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  • KARENLIZ3

    Incredible!
    2 of 2 people found this review helpful
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    Very unique flavors and so excellent! Not usually a fan of Butternut, usually find it too watery and bland, but the roasting really brought out the sweetness. I loved this! - 2/14/11

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  • DAMETEMPLAR


    2 of 12 people found this review helpful
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    I love squash but without the butter it just is too dry. And without sugar too sour. - 1/12/11

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  • KATHRYNLP

    Very Good
    2 of 6 people found this review helpful
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    Wondering if I can convince my hubby to try this.. LoL - 1/12/11

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  • JENNYBOP


    1 of 1 people found this review helpful
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    I do something similar, but i sautee the veggies and add chopped up turkey or lean ham for protein. YUM. I also add a splash of white cooking wine to the veggies right before I add teh couscous and a little parm cheese on top. - 9/13/11

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  • TISHTISHX

    O.K.
    1 of 2 people found this review helpful
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    Looked good but flavors simply did not marry. - 3/22/11

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  • SUMERSHINE


    1 of 1 people found this review helpful
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    I can't wait to try this recipe! I'm going to make it on Sunday so I can use it for lunches in my Laptop Lunches bento box next week! - 3/22/11

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  • TRYINGHARD1948

    Very Good
    1 of 1 people found this review helpful
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    I have been looking for a pumpkin couscous recipe for ages. Thank you. - 2/15/11

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