Butternut Squash-Couscous Bowls
Ingredients
- 3 cups peeled, cubed butternut squash
- 1 red onion, halved and sliced
- ¼ cup olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 cup chopped pecans
- 2 (8.8-oz) pkg whole wheat Israeli (pearl) couscous
- ½ cup unsweetened dried cranberries
- 1 Tbsp chopped fresh rosemary (or use 1 Tbsp dried)
- 1 tsp lemon zest
- 1 (5-oz) pkg baby spinach
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 425°F. Toss together squash, onion, 1 Tbsp oil, ½ tsp salt, and ½ tsp pepper on a lightly greased baking sheet. Bake 20 to 25 minutes or until squash is browned and tender.
- Meanwhile, toast nuts in a dry skillet over medium heat until fragrant.
- Cook couscous according to package directions, adding cranberries, rosemary, and lemon zest during last 5 minutes of cooking.
- Transfer couscous to a serving bowl; add squash, onion, spinach, and nuts.
- Whisk together 3 Tbsp oil, lemon juice, and ½ tsp each salt and pepper. Pour dressing over couscous, and toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
580
|
580
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 15 | 15 |
| Carb (g) | 81 | 81 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 485 | 485 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
