Lebanese Maftoul Couscous With Roasted Butternut Squash, Mint And Feta Recipe

Name: Lebanese Maftoul Couscous With Roasted Butternut Squash, Mint And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh orange juice; 2 tablespoons lemon zest; 4 tablespoons fresh lemon juice (from approximately 2 med lemons); 1 medium butternut squash, peeled and seeded, cut into 1/4 inch-dice; 3 tablespoons olive oil; 1 large red onion, chopped; 1 cup maftoul pearl couscous (Isreali couscous); 1 1/2 cups vegetable broth; 2 cinnamon sticks; 1 dried bay leaf; 2 star anise; 1 cup chopped fresh flat-leaf Italian parsley; 1/2 cup toasted pine nuts; 1/2 cup dried cranberries; 1 Granny Smith apple, diced (approximately 1 1/2 c); 1/2 cup fresh chopped mint; 1/2 cup crumbled feta

Servings: persons

1/2 cup fresh orange juice
2 tablespoons lemon zest
4 tablespoons fresh lemon juice (from approximately 2 med lemons)
1 medium butternut squash, peeled and seeded, cut into 1/4 inch-dice
3 tablespoons olive oil
1 large red onion, chopped
1 cup maftoul pearl couscous (Isreali couscous)
1 1/2 cups vegetable broth
2 cinnamon sticks
1 dried bay leaf
2 star anise
1 cup chopped fresh flat-leaf Italian parsley
1/2 cup toasted pine nuts
1/2 cup dried cranberries
1 Granny Smith apple, diced (approximately 1 1/2 c)
1/2 cup fresh chopped mint
1/2 cup crumbled feta

1
Preheat oven to 475 degrees F.
2
Toss squash with 2T olive oil and salt to taste in large baking pan and spread in single layer. Roast in oven for 15 minutes until squash is just tender and transfer to a separate bowl.
3
Cook onion in 1T olive oil in skillet over medium heat stirring occasionally until golden brown and add to bowl with squash.
4
Add star anise, bay leaf, cinnamon sticks and vegetable broth to a pot and bring to a boil. Add couscous and reduce heat to a simmer then cook for approximately 12 minutes until just tender. Remove star anise, bay leaf and cinnamon sticks, then add couscous to squash and onions in bowl.
5
Add orange juice, lemon zest, lemon juice, parsley, pine nuts, cranberries, apples, mint and feta to bowl with squash and onions. Toss and serve at room temperature.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup fresh orange juice, 2 tablespoons lemon zest, 4 tablespoons fresh lemon juice (from approximately 2 med lemons), 1 medium butternut squash, peeled and seeded, cut into 1/4 inch-dice, and more.

Yes, Lebanese Maftoul Couscous With Roasted Butternut Squash, Mint And Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lebanese Maftoul Couscous With Roasted Butternut Squash, Mint And Feta

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