Warm Couscous and Roasted Fall Vegetables Recipe

Name: Warm Couscous and Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut squash cubed or sweet potato; 1 each red onion; 2 each garlic cloves quartered; 2 tablespoons olive oil; 1 cup chickpeas (garbanzo beans) cooked, or kidney beans; 1/2 cup sweet red bell peppers diced; 1 1/2 cups vegetable stock or water; 1 teaspoon cumin ground; 1 cup couscous; 1/2 cup green peas thawed; 1/4 cup white wine vinegar; 1/4 cup vegetable oil; 1 teaspoon oregano dried; 3/4 teaspoon salt; 1 pinch cayenne pepper; 1/2 cup coriander fresh, chopped, or parsley

Servings: persons

4 cups butternut squash cubed or sweet potato
1 each red onion
2 each garlic cloves quartered
2 tablespoons olive oil
1 cup chickpeas (garbanzo beans) cooked, or kidney beans
1/2 cup sweet red bell peppers diced
1 1/2 cups vegetable stock or water
1 teaspoon cumin ground
1 cup couscous
1/2 cup green peas thawed
1/4 cup white wine vinegar
1/4 cup vegetable oil
1 teaspoon oregano dried
3/4 teaspoon salt
1 pinch cayenne pepper
1/2 cup coriander fresh, chopped, or parsley

1
In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400F (200C) 200C oven, turning once, for 20 to 30 minutes or until browned on edges and just tender.
2
Transfer to large bowl; add chick-peas and sweet pepper.
3
Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas.
4
Remove from heat, cover and let stand for 5 minutes.
5
Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne.
6
Toss gently.
7
[Can be made ahead, covered and refrigerated for up to 1 day.]
8
Toss with coriander.
9
Serve with: sliced tomato salad, baked apples with vanilla yogurt.
10
May be served warm or at room-temperature the next day.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 cups butternut squash cubed or sweet potato, 1 each red onion, 2 each garlic cloves quartered, 2 tablespoons olive oil, and more.

Yes, Warm Couscous and Roasted Fall Vegetables falls under the General 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.

That's it — enjoy your meal!

Warm Couscous and Roasted Fall Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions