Minted Couscous with Arugula, Butternut Squash, and Currants

  • Yield: 8 servings

Ingredients

4tablespoons olive oil, divided
3cups butternut squash, peeled, 1/2-inch cubes
-- Sea salt
-- Freshly ground black pepper
2cups Israeli pearl couscous
2 1/2cups vegetable broth
1cup arugula
1/4cup currants
1/2cup slivered almonds, toasted
2tablespoons finely chopped fresh mint

Instructions

  1. Preheat the oven to 375F.
  2. In a large bowl, toss 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large rimmed baking sheet and roast for 30 to 35 minutes until squash is fork tender, turning once or twice with a spatula. Let cool.
  3. In the meantime, combine 1 tablespoon oil, couscous, 1 teaspoon salt, and broth in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 10 minutes until tender. Remove from heat and let sit, covered, for 5 minutes, or until all liquid has been absorbed. Toss couscous with remaining 1 tablespoon oil and spread on a large rimmed baking sheet to cool.
  4. Toss cooled couscous with cooled butternut squash, arugula, currants, almonds, and mint. Adjust seasoning to taste and serve.
Reprinted with permission from Cloe Coscarelli's Chole's Kitchen: 125 Way, Delicious Recipes for Making the Food Your Love the Vegan Way (Free Press, 2012).
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 320 other followers