Whole Wheat Couscous with Spinach and Squash
(102)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
8 shallots, halved1 butternut squash, about 3 pounds in weight, peeled and cut into 1/2 inch cubes1 cup whole-wheat couscous (Israeli or pearl variety if available)6 ounces Fresh Express Baby Spinach1/2 teaspoon black pepper2 tablespoons white wine vinegar1 teaspoon rosemary, dried1 1/2 teaspoons thyme, dried1/4 cup Parmesan, shredded
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
Servings Per Recipe: 6
Nutritional Info 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

Member Reviews
  • ELSEEBEE
     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.

  • JEANNETTE59
     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
  • 4EVERFIT011
     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
  • BASILIC
     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
  • COUNTING_DOWN
     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
  • CD5726063
     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
  • QUEENTAMMY
     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
  • RICKEFFEL
     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
  • KAUAICAROLANNN
     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
  • NORASPAT
     After using this recipe I use more squash and spinach together in many other recipes now. I loved this one. - 2/15/11
  • CINDYR457
     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
  • DEANNROSP
     I'm vegan, so I'm wondering if I could skip the cheese and put some nutritional yeast on instead. - 2/15/11
  • KASEYCOFF
     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
  • PJSTIME
     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
  • CHRISSIE70
     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
  • KARENLIZ3
     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
  • JODAFEEN17
     @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
  • BWILLMORE
     Hello - 1 butternut squash, about 3 pounds in weight - is this weight the amount before or after it's peeled? - 1/7/11
  • CATHM26
     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
  • DAMETEMPLAR
     I love squash but without the butter it just is too dry. And without sugar too sour. - 1/12/11
  • CD7023171
     Wondering if I can convince my hubby to try this.. LoL - 1/12/11
  • JENNYBOP
     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
  • TISHTISHX
     Looked good but flavors simply did not marry. - 3/22/11
  • SUMERSHINE
     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
  • CD2403740
     I have been looking for a pumpkin couscous recipe for ages. Thank you. - 2/15/11



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