- 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
Whole Wheat Couscous with Spinach and SquashSubmitted by: CHEF_MEG
IntroductionA double-hitter: Each portion has almost two servings of vegetables. A double-hitter: Each portion has almost two servings of vegetables.
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
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.
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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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.
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
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
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