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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 couscous (Israeli or pearl variety if available)
    6 ounces Fresh Express Baby 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



  • 39 of 39 people found this review helpful
    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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  • Incredible!
    32 of 32 people found this review helpful
    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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  • 24 of 24 people found this review helpful
    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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  • 23 of 23 people found this review helpful
    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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  • 18 of 18 people found this review helpful
    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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  • Incredible!
    13 of 15 people found this review helpful
    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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  • 11 of 11 people found this review helpful
    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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  • Very Good
    9 of 9 people found this review helpful
    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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  • Very Good
    8 of 8 people found this review helpful
    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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  • Incredible!
    7 of 7 people found this review helpful
    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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  • 5 of 5 people found this review helpful
    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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  • 5 of 8 people found this review helpful
    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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  • Very Good
    3 of 3 people found this review helpful
    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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  • Incredible!
    3 of 3 people found this review helpful
    @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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  • 3 of 5 people found this review helpful
    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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  • O.K.
    2 of 4 people found this review helpful
    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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  • Incredible!
    2 of 2 people found this review helpful
    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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  • 2 of 2 people found this review helpful
    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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  • Incredible!
    2 of 2 people found this review helpful
    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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  • 2 of 12 people found this review helpful
    I love squash but without the butter it just is too dry. And without sugar too sour. - 1/12/11

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

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

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

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  • Very Good
    1 of 2 people found this review helpful
    I tried to make this for myself only, but I think I put too much of the vinegar in my serving. I also used an acorn squash because it was all I had, but it was still good! Acorn squash is a LOT more difficult to cut because it has the ridges... so quit complaining about having to peel the butternut. - 2/12/11

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  • Good
    1 of 2 people found this review helpful
    I made this last night. Chopping the squash took FOREVER, but that's mostly because my knife was dull. I like the dish, but my girlfriend was not impressed. I used a 10 oz. package of frozen spinach in place of fresh, & apple cider vinegar in place of white. - 11/17/10

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  • Very Good
    1 of 1 people found this review helpful
    Very tasty.....and I don't even like squash! Definitely going into my cookbook of favorites! - 11/12/10

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  • I prepare this all the time - is easy and full of nutrients - great meal - easy too ! - 4/27/14

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  • This was excellent! I did have to sub onions and garlic for the shallots, but it turned out great! I also roasted a cup of chopped green peppers and added them in, very good! - 4/20/14

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  • Yes, quinoa would be phenomenal in this!!! YUM! - 2/12/14

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  • Recipe sounds great, but I would agree with using quinoa instead. However, I noticed the picture does not match the list of ingredients. What is the red? I am assuming it is red peppers but did not see them listed. - 11/12/13

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  • I made it with quinoa. I found the rosemary was a little overpowering. - 3/20/13

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  • I love butternut squash. It's also my son's favorite veggie next to spinach. I'm on my way out to buy the ingredients. I'll probably add mushrooms too. I'll definitely serve this today for dinner. - 3/12/13

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  • Made this recipe and the family loved it! I stuffed a large bird with it however, I have done this all my life and don't believe in old wives tales about not stuffing turkeys etc. No one has died yet! You just have to be a responsible cook! - 1/16/13

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  • Looks like a good recipe but why does the picture not match the ingredients. Red & green peppers are not listed. - 1/10/13

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  • I think it will be perfect and the amount of protein will be about the same. - 12/5/12

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  • This is wonderful. I used red onions in place of shallots and also added Zuchinni. - 10/12/12

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  • The recipe says to use about a three pound squash, then cut and peel. - 10/12/12

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  • I also preferred using Quinoa in place of couscous. YUMM! - 10/12/12

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  • Wish that I had some butternut squash so I could make this tonight. Has anyone made with other types of squash? - 10/12/12

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  • I really don't get putting a picture with a recipe that isn't of the ACTUAL dish. Seriously those are PEPPERS in the picture. Apparenly Chef Meg hasn't heard that you eat with your eyes first. The picture above looks yummy so where's the recipe for that one? - 10/12/12

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  • I use a potato peeler on the butternut squash. No problem. I cut it in chunks, put in the top part of my steamer pan and cook until desired doneness.
    - 10/12/12

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  • I really don't understand why stock pictures are used, like this one with what is obviously peppers, when the other picture has the correct ingredients....com'on SP you can do better than this - 10/12/12

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  • Is there a good substitute for the spinach? I have a house of non-spinach eaters. - 8/7/12

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  • Needs more seasonings. I am going to experiment with the leftovers. - 5/7/12

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  • I wasn't to keen on this, although I substituted millet so maybe this made a difference. I still have portions left over in my freezer, so I'm going to add mushroom and use it to stuff peppers, thanks for the tip Jeannette59! - 4/27/12

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  • good to have ingredients on hand for a meatless meal . taste ok . - 4/24/12

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  • What substitution would you recommend to decrease the amount of carbs? - 4/10/12

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  • Made this last night for my wife and daughter, and we all liked it very much. The only two variations is that the amount of water I used was according to the Couscous package, not the recipe. I also used vegatable stock instead of water, which I felt worked well. Very filling dish. - 3/9/12

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  • Tasty. - 3/2/12

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  • Use a potatoe peeler to peel the squash - it goes really fast and does not waste the meat. - 3/1/12

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  • Why doesn't the picture match the recipe - those look like bell peppers (red and green) in the photo, but there's no mention of them in the recipe or notes. - 2/9/12

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  • like - 2/7/12

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  • This is so good! I've made it twice so far. The squash is so sweet roasted. - 2/4/12

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  • This recipe sounds great, but I'm wondering why the photo does not appear to be what is in the recipe. (The photo looks like peppers and couscous) - 2/1/12

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  • Thanks for hint for peeling the butternut squash, I ending up mircowaving for 6 min but it worked beautifully! I didn't have all the ingredients for the receipe so it was not my favorite, but very healthy. - 1/20/12

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  • 0 of 1 people found this review helpful
    I know it sounds fancy, but I wish recipes, especially on this site, would not use uncommon ingredients such as the whole wheat israeli couscous. I have never seen any anywhere. Also shallots are not usually on my shopping list or even in my grocery store. I would like recipes that are simple. - 1/12/12

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  • I HAVEN'T TRIED THIS YET BUT I HAVE REGULAR COUSCOUS WHICH I WILL USE. WE ARE A 3 HOUR DRIVE FROM ANYWHERE THAT MIGHT HAVE THE ISRAELI COUSCOUS. I DO HAVE THE WHOLE WHEAT COUSCOUS. I THINK IT SOUNDS GOO. PHYL32 - 1/12/12

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  • Wow. Even my teenage boys liked this one! - 1/6/12

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  • sounds good will try it - 1/5/12

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  • I was quite surprised. I've never had couscous before. My husband REALLY liked it. I need to work with cooking the couscous. That was the only challenge. We will definitely have it again. - 1/2/12

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  • Preparing Butternut Squash - cut it into slices 1/2 to 3/4 inches thick - this makes it a breeze to peel and to cut out the seeds. - 12/15/11

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  • I used quinoa- as opposed to couscous- and added some nutritional yeast. yum
    your dish appears to have peppers on top, no? - 11/27/11

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  • followed the recipe exactly and didn't like it. - 11/10/11

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  • I love butternut squash! Roasting it with shallots was great! I had a little trouble getting the spinach to steam, but once it did all was good. Good recipe! - 10/25/11

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  • this was awesome! - 10/16/11

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  • This is a great recipe and a wonderful new way for my family to enjoy couscous. Thanks for sharing! - 10/12/11

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  • This is VERY good!!! - 10/12/11

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  • Sounds yummy, I think I would add some onion for extra flavor - 9/29/11

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  • 0 of 2 people found this review helpful
    6 points - 9/12/11

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  • Great recipe. Even my husband liked it and dislikes couscous. We'll make this again. - 9/9/11

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  • Is it me or are there red and green bell peppers added to the casserole in the picture? - 9/1/11

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  • Delicious! I used zucchini, yellow squash and sweet onions. Such a nice change to rice and pasta. - 7/20/11

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  • I was wondering the same thing about substituting quinoa. I'm looking forward to trying it with that change. - 7/10/11

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  • I would like to see how this works with other types of squash Butternut can be expensive. I tried it our though and it is easy to make and very tasty! - 7/8/11

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  • I had to come back and re-rate a little higher. I didn't like it but my husband and son ate it up. They didn't care for the squash which is what i didn't like so I'll probably do peas, bell pepper, and zucchini next time.
    - 6/13/11

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  • I made this dish last night because it contained all my favorite ingredients. Not impressed. IF I were ever going to make this dish again, I think I'd leave out the white wine vinegar; add the fresh rosemary to the couscous as it is cooking. Adding the dried toward the end was like eating sticks. - 6/3/11

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  • I used quinoa instead of couscous and cooked the quinoa in low fat/low sodium chicken broth. It was DELICIOUS! - 6/1/11

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  • I have tried and tried the winter squashes but just do not like them but this recipe is one I really want to try! I have some of the Israeli couscous and did not know how to make a recipe from it......could I use carrots instead of the squash? I would like to have an orange veggie in it for balanc - 6/1/11

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  • Interesting, I made this with Pearl Barley. The vinegar gives it an interesting kick. - 5/20/11

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  • yummy - 5/13/11

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  • I thought I would really like this because I enjoy all the ingredients listed. However, the flavors just didn't go together for me. Perhaps will try again with out the shallots or just less shallots; they overpowered it for me. - 4/29/11

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  • I will try this recipe, but with a little bit of caution based on the reviews. - 4/27/11

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  • My husband and I liked this dish. I will make it again sometime. - 4/27/11

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  • this sounds awesome, a must try - 4/27/11

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  • This would be a disaster for any diet 47 carbs per serving? - 4/27/11

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  • This is amazing!!! Great flavors. Served it with a small pork tenderloin and salad - YUMMO - 4/18/11

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  • Good
    0 of 2 people found this review helpful
    This dish smelled wonderful coming out of the oven. The flavor was not what we were expecting. The butternut squash did not have a good flavor. Next time, I'll try using another vegetable instead. - 4/1/11

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  • Got pre-cut squash at Trader Joe's. Still had to cut it smaller but much easier than dealing with a big one. Cut it down to 1/3 recipe. Forgot the Parm Cheese. Will add it tomorrow to leftovers. Used homemade chicken broth for the couscous. It was tasty but not sure it's worth a repeat. - 2/22/11

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  • Shallots are part of the onion family - 1/12/11

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  • Will have to try this with quinoa. Glad to see that others have chosen this option as well. I'll have to look for the brown rice couscous as we are missing couscous since my husband was diagnosed with celiac disease. Found that quinoa is a good substitution most of the time. - 1/12/11

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  • Id be tempted to try this but are shallots seafood and what would they tasted like? Sorry I am somewhat set in my ways and a relatife is allergic to seafood which would nix it when she is over..... - 1/12/11

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  • MMMM sounds good. - 1/12/11

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  • Seems like you could quarter the squash and roast it then cut the squash out of the skin and into pieces? Sounds easier but would take longer to roast. I'm not an expert on cooking butternut squash but that's how my daughter does it. - 1/12/11

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  • Call it a 3.5 rating. The squash peeling took a long time (although when you're done with prep., cooking is fast and easy), and I thought it was on the bland side (although I like things a bit spicy). The nutritional value is great, and it's a healthy, filling side dish. - 11/27/10

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  • fabulous - 11/20/10

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  • 0 of 2 people found this review helpful
    Adding this to my favorites! - 11/15/10

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  • Very Good
    0 of 3 people found this review helpful
    I think this might be tasty. - 11/9/10

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  • 0 of 3 people found this review helpful
    I will definitely try this one for Thanksgiving.... - 11/9/10

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