Butternut Squash Couscous

1. 1

   Toss squash and onions in 1 Tbsp olive oil.

2. 2

   Roast in oven at 425 degrees for about 30 minutes or until squash is tender.

3. 3

   While squash is roasting, heat water and 1 tsp olive oil until boiling.

4. 4

   Add couscous and remove from heat.

5. 5

   Stir to make sure all the grains are coated, then cover and let stand 20 minutes.

6. 6

   Fluff with a fork.

7. 7

   Combine squash and onions with couscous in a bowl.

8. 8

   Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate.

9. 9

   Add a splash of olive oil if the mixture is too dry.

10. 10

    Keeps well all week.

* Per serving · 4 servings · Values may vary.

No additional tips available.