I found this recipe on foodgawker and thought it would be a great side dish for dinner. I was excited about it because I love the squash/sage combination but didn't really think to put it with couscous. But turns out, it works out SO well! It was a really hearty side dish that was totally healthy (after I doctored the original recipe at least). This is one that my husband and I both liked very much and will certainly be making again.
Ingredients
Adapted from Oui, Chef
1 cup couscous
1 1/2 cups water or chicken stock (I use a combo. of both)
1 small butternut squash, halved, peeled, seeded and cut into bite size cubes
4-6 fresh sage leaves, minced
1 small shallot, minced
1 clove garlic, minced
kosher salt
freshly ground pepper
Directions
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Arrange butternut squash on sheet in a single layer, spray with a bit more cooking spray and top with salt and pepper to taste. Bake for about 35 minutes, or until squash is very tender.
In a medium saucepan over medium-high heat, bring water or stock to a boil. Add shallot, garlic, couscous and sage. Stir once, cover and set aside for about 5 minutes.
After 5 minutes, remove cover from saucepan and fluff the couscous with a fork. Add cooked butternut squash. Stir everything together gently and add salt and pepper to taste. Serve.
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