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


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

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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    Incredible!
    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


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    Incredible!
    15 of 17 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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    12 of 12 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
    10 of 10 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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    6 of 9 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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    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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    O.K.
    3 of 6 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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    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
    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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    Incredible!
    3 of 3 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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    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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    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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    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 have trouble with the small particles getting lodged - 6/10/21


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    I am going to try this with quinoa. It looks very tasty. - 6/10/21


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    Looks good - 3/26/21


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    Incredible!
    this was great. could be main dish or side dish if going to have meat - 3/17/21


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    Bad
    Family was not pleased. - 1/26/21


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    looks good - 12/15/20


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    This is a good recipe - 12/15/20


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    O.K.
    won't make rotation - 12/12/20


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    Interesting. - 11/13/20


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    O.K.
    I subbed zucchini for the butternut. - 9/6/20


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    Incredible!
    YUMMY - 4/26/20


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    this looks really good - 3/27/20


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    NICE - 1/29/20


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    Good
    Great - 1/16/20


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    I used regular couscous, you can add any vegetables you want. - 1/16/20


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    Interesting combination - 1/10/20


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    O.K.
    Looks delicious. Will try it soon - 11/1/19


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    yummy... - 4/30/19


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    Yuck! - 4/30/19


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    O.K.
    This is better without the squash - 3/10/19


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    Very Good
    This turned out really well. Used Israeli couscous. Very filling, it was main course with no other sides or dessert necessary! - 2/7/19


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    Great - 1/26/19


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    Very Good
    Very good! - 1/14/19


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    Incredible!
    We enjoyed this and put the recipe in our file to prepare again - 1/10/19


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    Will try. - 12/29/18


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    Incredible!
    Delicious - 12/26/18


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    good veggie recipe - 12/13/18


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    Incredible!
    excellent!! - 12/12/18


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    Incredible!
    Made this with quinoa as I didn't have any couscous and it was fantastic. We have a couple of friends that are vegetarian and I like to have a vegan dish and they loved it. - 12/11/18


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    Great idea - 12/4/18


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    Very Good
    This is yummy and very filling with healthful fiber! - 12/3/18


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    O.K.
    Ok. Liked it, but didnít look appetizing for some reason. I am only one that ate it. - 11/25/18


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    Incredible!
    Great recipe - 11/25/18


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    Good - 11/25/18


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    I did make this w/quinoa and my family loved it. - 11/25/18


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    Quinoa worked beautifully! - 11/10/18


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    In the picture, it looks like there are red & green peppers on the top but none are in the recipe - 11/2/18


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    Incredible!
    thanks - 10/18/18


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    great tasting - 9/4/18


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    This is a dish well worth a try. - 6/10/18


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    very good - 4/7/18


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    yummy - 3/3/18


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    Very Good
    I will be trying this. - 2/28/18


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    I think I'll sub in cauliflower pearls. - 1/17/18


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    Very Good
    Ingredients don't seem to be hard to get so will give a try. - 12/26/17


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    Yum - 12/5/17


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    I tweaked it just a bit and really enjoyed it! - 10/4/17


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    Simply delicious!!! - 9/18/17


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    Thanks for sharing - 9/8/17


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    looks good - 3/20/17


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    Incredible!
    I love veggies and this was a good way to get a double dose in with my cubed chicken. So filling and oh, so good! I also tried it with zucchini as well. - 3/18/17


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    I do prepare quinoa this way and I like it better.... - 3/15/17


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    Yummy - 1/31/17


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    Good
    Made with quinoa instead of couscous and a red onion instead of shallots. Wish there was an easier way to figure the change in nutritional info. The spinach didn't steam as much as thought it would but was filling and good. - 1/29/17


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    Very Good
    I was a little skeptical at first about adding vinegar, but it was actually really good. My teenager and I both liked it. I didn't have spinach or shallots, so I roasted zucchini and summer squash with some garlic powder and cooking spray. I also only had balsamic vinegar, and it came out fine. - 8/20/14


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


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    Incredible!
    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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    Good
    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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    Incredible!
    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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    Incredible!
    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