Couscous With Autumn Squash

Couscous With Autumn Squash


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A flavorful couscous dish to serve with your next meal! Everyone will go crazy for this beautifully crafted, health-conscious side. Try sprinkling the roasted pumpkin slices with feta and cranberries or a light vinaigrette!

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Time needed

10 min preparation + 60 min cooking

Serving Size / Yield

6 servings


  • 2 lb. pumpkin
  • 1/4 C. olive oil
  • sea salt to taste
  • pepper to taste
  • 1 C. whole wheat couscous
  • 1 lemon, zested
  • 3 T lemon juice, divided
  • 1 sage leaf, minced
  • 1 C. chicken stock
  • 1/4 C. dry white wine
  • 1/2 red onion, sliced thin

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Preheat your oven to 350°F. Cut the stem off of your pumpkin and scoop out the guts. Slice the pumpkin in half and cut each half into quarters. Transfer to a baking sheet and coat with olive oil, sea salt, and pepper. Roast for one hour. In a small saucepan, combine chicken stock and wine. In a large bowl, combine couscous, lemon zest, one tablespoon of lemon juice, and sage. Pour the boiling stock mixture over the couscous mixture and cover. Set aside for five minutes. Peel and cut some of the roasted pumpkin slices into cubes. Add the pumpkin to the couscous and mix well. Drizzle with remaining lemon and garnish with remaining pumpkin slices.

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