Looking for a unique side dish for your Thanksgiving table? I’m going to share one of my favorites with you. Have you ever cooked with couscous? How about Israeli couscous? Like I said, it’s unique, but I encourage you to give it a try. You won’t regret it.This recipe uses pearl couscous, also known as maftoul or Israeli couscous. I buy mine at Trader Joe’s, but most grocery stores carry it.
Butternut Squash Couscous
- 8 ounce box Israeli/pearl couscous
- Vegetable broth or chicken broth
- 4 cups butternut squash
- 1 yellow onion, large
- 1 Tablespoon olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup raisins
Following the directions on the box, cook the couscous, but use vegetable or chicken broth instead of water.
Cut the squash and onion into bite-sized pieces. During the fall months, grocery stores often sell cubed butternut squash.
Toss squash and onion with olive oil, garlic, salt, and pepper. Roast (spread out on a cookie sheet or other baking pan) at 350F until tender (approximately 20-30 minutes).
Toss the raisins into the warm couscous, and add the roasted squash and onion. You can add additional seasoning to taste.