Fall Harvest Couscous
Celebrate the flavors of autumn with this vibrant Fall Harvest Couscous recipe, a delightful medley of roasted seasonal vegetables, hearty pearl couscous, and warm spices. Tender butternut squash, earthy beets, and caramelized Brussels sprouts are perfectly roasted with a sprinkle of cinnamon, then tossed with fluffy couscous, sweet dried cranberries, toasted walnuts, and fresh parsley for a harmonious balance of flavors and textures. A zesty citrus-honey dressing ties it all together for a light, yet satisfying dish that can be served warm or at room temperature. Perfect as a colorful side dish or a wholesome main course, this easy-to-make recipe is an ideal way to embrace fall’s bounty.
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Recipe Information
Ingredients
- 1 cup pearl (Israeli) couscous
- 2 cups butternut squash, peeled and diced
- 1 cup beets, peeled and diced
- 1 cup brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 0.5 cup dried cranberries
- 0.5 cup walnuts, chopped and toasted
- 0.25 cup fresh parsley, chopped
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1.25 cups water or vegetable broth
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the butternut squash, beets, and brussels sprouts with 2 tablespoons of olive oil, salt, pepper, and cinnamon until evenly coated.
Spread the vegetables on the prepared baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through cooking.
While the vegetables are roasting, bring the water or vegetable broth to a boil in a medium saucepan.
Add the pearl couscous and reduce the heat to a simmer. Cover and cook for 10 minutes or until the couscous is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, orange juice, lemon juice, and honey to make the dressing.
In a large mixing bowl, combine the cooked couscous, roasted vegetables, dried cranberries, toasted walnuts, and chopped parsley.
Drizzle the citrus dressing over the couscous mixture and gently toss to combine.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve warm or at room temperature as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 359.5 g | 131% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 89.8 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4714 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
