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Butternut Squash Couscous

Ingredients

  • 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

Instructions

  1. Following the directions on the box, cook the couscous, but use vegetable or chicken broth instead of water.
  2. Cut the squash and onion into bite-sized pieces. During the fall months, grocery stores often sell cubed butternut squash.
  3. 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).
  4. Toss the raisins into the warm couscous, and add the roasted squash and onion. You can add additional seasoning to taste.