Giant Couscous with Butternut Squash
Today, Jules shares a recipe to warm up winter:
“To me, there’s nothing better than curling up on the couch with a nice bowl of something piping hot on a cold winter day. I love soups, but for a change of pace, this lovely couscous dish is hearty enough to satisfy cold weather cravings, but light enough to be refreshing and clean. The lemon adds an essential, surprising background note.
Giant Couscous with Butternut Squash, Arugula, and Lemon
Serves 6
1. Preheat oven to 375°F. Dice butternut squash into uniform pieces (about ½” cubes) and place in large mixing bowl. Add olive oil, brown sugar, nutmeg, and salt and pepper to taste. Mix well until all pieces of squash are evenly coated. Bake until pieces begin to brown and are just fork-tender, but not too soft. (They will be warmed again and you don’t want them getting mushy.) Allow to cool.
2. While squash is cooking, prepare couscous according to package instructions. I recommend using chicken broth in place of water to improve flavor. Add the peels of 2 lemons. (Peel lemons using household vegetable peeler, taking care to not get too much of the white pith just under the peel). Reserve the flesh of the lemons and the third whole lemon.
3. When couscous is cooked to al dente, strain and return to cooking pot. Stir in squash mixture. Add the juices of the 3 lemons plus the remaining lemon peel (grated or peeled) to couscous. Add arugula and stir just until wilted and entire dish is warmed through. Finish by stirring in Parmesan cheese. Add salt and pepper to taste. Serve warm.
*Giant couscous isn’t available in all grocery stores; I usually find it in my local health food store. It is also known as fregola.”
CLICK HERE for a printable PDF of this recipe.
Image credit: Ptitchef.com
Comments
what is so big about giant couscous? I was so excited to find regular couscous where we live, would really be surprized to find different versions of it.
Can I use the regular, and would adjustment would I need to make?
Thanks!
Posted by: Jen | December 12, 2008 5:58 AM | Reply to this comment
Thanks for your comment. The reason I suggest the giant couscous here is because of the texture, which I really like. It is almost like a pearl-sized pasta; it tastes more like a pasta than a grainy couscous. It stands up really well to the bold lemon and arugula flavors as well as the substantial sweet potato. If you can't find it (is there no Whole Foods near you?), then use whatever pasta or grain you like. Sample it with a regular couscous, quinoa or even make it risotto style with arborio rice. That would be delicious. The recipes I write for you never needed to be followed to a T (unless they are for baking)--they really are for you to use my creative ideas and make something of your own. Good luck!
Posted by: jules | December 12, 2008 6:55 PM | Reply to this comment