Roasted Fall Vegetable Couscous

This dish might be my new favorite side dish of all time.  It was so warm and comforting on a crisp fall night.  The vegetables get really rich and flavorful as they roast, and the butternut squash becomes slightly creamy (delish!).  This would be a great healthy Thanksgiving side dish to add into the usual mix this year.  You can also just eat it as a main course too, but I paired it with a piece of fish to make up for the missing protein. This kind of recipe makes me so happy, kind of like I’m kicking McDonald’s in the tush.  A recipe like this with only 1g saturated fat can be mouth watering and delicious with the right ingredients and seasonings.  Please, make this.  You won’t be sorry!

Roasted Fall Vegetable Couscous- adapted from Yes, I want cake

Serves: 4 as main course – 6 as side dish

1 pint heirloom grape tomatoes, halved

1 medium butternut squash, peeled and diced

1 medium zucchini, diced

1 c pearled (Israeli) whole wheat couscous

1 1/4 cup reduced sodium chicken broth

1/4 cup + 2 Tbsp. extra virgin olive oil (divided)

1 tsp. Italian seasoning

1/3 white onion, diced

3 garlic cloves, minced

salt and pepper to taste



  1. Preheat oven to 450 degrees
  2. Place diced butternut squash on a large cookie sheet.  Drizzle squash with 1 T olive oil, Italian seasoning, and a sprinkle of salt and pepper.  Make sure the squash is evenly coated (you may want to use your hands).  Roast in oven for 20 minutes.
  3. After 20 minutes, add diced zucchini, halved tomatoes and additional 1 T olive oil to the cookie sheet.  Roast for another 15 minutes.
  4. Bring chicken broth to a boil in a medium sized pot.  Once broth is boiling, add couscous, cover, turn heat to low and cook according to package directions (mine was done in about 10 minutes).
  5. While couscous and veggies are cooking, heat 1/4c olive oil in a small skillet over medium heat. Once hot, add diced onions and cook 7-8 minutes until translucent and starting to caramelize.  Then add garlic and cook an additional minute.
  6. When all have finished cooking, mix roasted veggies with couscous and pour onion/garlic/olive oil mixture over the top.  Mix well and serve.

Nutrition Facts (serving based on side dish portion): 270 calories, 11.5g fat (1 g saturated), 38.6g carbohydrate (4g fiber), 5 g protein


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