Recipe: <!-- -->Fall Harvest Couscous<!-- -->
This couscous recipe is full of fall flavors and can make a colorful addition to your Thanksgiving table. Roast the squash ahead of time and the dish will be ready in 15 minutes without taking up any...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Fork
- Measuring cup
- Spoon
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
Ingredients
- 1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces
- 1 medium onion, halved and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups couscous
- 1 1/3 cups chicken broth, vegetable broth or water
- 1 tablespoon unsalted butter
- 1/3 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup finely chopped flat leaf parsley
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