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Toasted Pearl Couscous with Butternut Squash and Cranberries

Toasted Pearl Couscous with Butternut Squash and Cranberries

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Toasting pearl couscous before cooking it with liquid brings out the pasta’s wheaty, nutty notes and an enticing aroma. In this recipe, we pair the couscous with butternut squash for creamy texture and subtle sweetness, then add pops of flavor with caraway seeds, dried fruits (including sun-dried tomatoes) and toasted nuts. Serve as a vegetarian main or as a side to roasts or kebabs.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 1

    cup pearl couscous

  • 1

    tablespoon caraway seeds

  • 1

    pound butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups)

  • ½

    cup dried cranberries OR dried cherries

  • ¼

    cup drained oil-packed sun-dried tomatoes, patted dry and chopped

  • Kosher salt and ground black pepper

  • ⅓

    cup pistachios OR pumpkin seeds, toasted and chopped

  • Optional garnish: Chopped fresh dill OR chopped fresh mint

In a large Dutch oven over medium, combine the oil, couscous and caraway. Cook, stirring, until the couscous is golden brown. Add the squash, cranberries, tomatoes, 1 teaspoon salt and ½ teaspoon pepper, then add 3 cups water. Simmer, then cover and cook, stirring only once or twice, until the couscous and squash are tender but not mushy, 10 to 14 minutes. Off heat, stir in the pistachios, then season with salt and pepper.

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