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.
8-ounce box Israeli/pearl couscous
Vegetable broth or chicken broth
4 cups butternut squash
1 large, yellow onion
1 Tablespoon olive oil
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 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. At this time of year, 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 (about 20-30 minutes).
Toss the raisins into the warm couscous, and add the roasted squash and onion. You can add additional seasoning to taste.