Whole Wheat Couscous with Spinach and Squash

Whole Wheat Couscous with Spinach and Squash

3.9 of 5 (102)
member ratings
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


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


    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


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.


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

Member Ratings For This Recipe

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    46 of 46 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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    41 of 41 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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    32 of 32 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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    27 of 27 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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    20 of 20 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