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Butternut Squash and Feta Toasted Pearl Couscous

Butternut Squash and Feta Toasted Pearl Couscous

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

We toast pearl couscous to bring out its nutty, wheaty flavor, then combine it with subtly sweet butternut squash and earthy chickpeas. A sprinkling of crumbled feta cheese adds sharp, salty notes that complement the other flavors in this hearty one-pot vegetarian dish.

Tip

Don't stir the squash during the first 3 to 5 minutes of cooking. This allows it to caramelize, adding to the flavor complexity of the finished dish.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    cup pearl couscous

  • 1

    pound butternut squash, peeled, seeded and cut into ½-inch cubes (about 3 cups)

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, chopped

  • 1

    tablespoon ground cumin

  • 2

    bay leaves

  • 1

    15½-ounce can chickpeas, rinsed and drained

  • 1

    tablespoon lemon juice, plus lemon wedges, to serve

  • 3

    ounces feta cheese, crumbled (about ½ cup)

  • 3

    tablespoons chopped fresh dill, divided

Step 1

In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a small bowl.

Step 2

In the same pot over medium-high, heat 2 tablespoons of the remaining oil until shimmering. Add the squash, then stir in 1 teaspoon salt and ½ teaspoon pepper. Distribute in an even layer and cook without stirring until well browned, 3 to 5 minutes.

Stir occasionally and continue to cook until a skewer inserted into the largest piece meets no resistance, another 3 to 5 minutes. Transfer to a medium bowl and set aside.

Step 3

Return the pot to medium-high. Add the remaining 1 tablespoon oil, the onion, garlic and 1 teaspoon salt, then cook, stirring occasionally, until the garlic begins to brown, 2 to 3 minutes.

Add the cumin and bay, then cook, stirring, until fragrant, about 30 seconds. Stir in 2 cups water and the couscous. Cover and simmer until the couscous is tender but not mushy, about 7 minutes

Step 4

Off heat, remove and discard the bay. Stir in the chickpeas, squash, lemon juice and 2 tablespoons of dill. Taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon dill and the feta. Serve with lemon wedges.