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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

While the vegetables are roasting, bring the water or vegetable broth to a boil in a medium saucepan.

Step 5

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.

Step 6

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, orange juice, lemon juice, and honey to make the dressing.

Step 7

In a large mixing bowl, combine the cooked couscous, roasted vegetables, dried cranberries, toasted walnuts, and chopped parsley.

Step 8

Drizzle the citrus dressing over the couscous mixture and gently toss to combine.

Step 9

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve warm or at room temperature as a side dish or light main course. Enjoy!

Nutrition Facts

Serving size	1739.4 grams (1739.4g)

Amount per serving	% Daily Value*
Calories	2343

Total Fat 87.40g	112%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 3854mg	168%
Total Carbohydrate 359.50g	131%
Dietary Fiber 48.50g	173%
Total Sugars 89.80g
Protein 57.70g	115%

Vitamin D 0IU	0%
Calcium 636mg	49%
Iron 17mg	93%
Potassium 4714mg	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.

Source of Calories

Fat: 32.0%

Protein: 9.4%

Carbs: 58.6%