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Couscous with Roasted Squash and Dried Apricots Quick Easy Healthy Recipe

Couscous with Roasted Squash & Dried Apricots

A comforting and fast weeknight dish combining fluffy couscous, sweet roasted squash, and chewy dried apricots with aromatic spices and fresh herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Roasted Squash
  • 1 medium butternut squash peeled, seeded, and cut into 2 to 2.5 centimeter cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 pinch red pepper flakes or Aleppo pepper optional
Couscous
  • 1 cup dry couscous Moroccan style
  • 1 cup vegetable broth or water
  • 1 tablespoon butter or olive oil for vegan
Toppings and Finishing
  • ¾ to 1 cup dried apricots chopped bite size
  • ⅓ cup toasted sliced almonds or chopped pistachios
  • ¼ cup golden raisins optional
  • 1 lemon zest and juice
  • ¼ to ⅓ cup chopped fresh herbs parsley, mint, or cilantro
  • 2 tablespoons very finely chopped red onion or shallot optional
  • crumbled feta optional for serving

Equipment

  • oven
  • Sheet pan
  • Small Pot
  • skillet,

Method
 

  1. Heat the oven to 220 Celsius. Place a large sheet pan inside while it preheats. A hot pan helps the squash caramelize on contact.
  2. Peel and seed the butternut squash. Cut into even cubes about 2 to 2.5 centimeters. Even cuts mean even cooking. Toss the cubes with 2 tablespoons olive oil, salt, pepper, cumin, coriander, cinnamon, and a pinch of red pepper flakes if using.
  3. Carefully remove the hot sheet pan and spread the seasoned squash in a single layer. Return to the oven and roast for 25 to 30 minutes. Flip once around the 15 minute mark. The edges should be browned and the centers tender when pierced with a fork.
  4. Bring 1 cup broth or water to a boil in a small pot. Stir in the couscous and 1 tablespoon butter or olive oil. Turn off the heat, cover tightly, and let stand for 5 to 6 minutes. The couscous will absorb the liquid and soften.
  5. Uncover the pot and fluff the couscous with a fork to separate the grains. Taste and add a pinch of salt if needed. If you want extra aroma, drizzle in a teaspoon of olive oil.
  6. If your apricots are firm, soak them in a small bowl with hot water or hot tea for 5 minutes, then drain. This plumps them and helps them mingle beautifully with the couscous. If they are already soft, you can skip this step.
  7. Warm a small skillet over medium heat. Add the almonds or pistachios and toast, stirring often, until fragrant and lightly golden, about 3 minutes. Remove to a plate to cool.
  8. In a large mixing bowl, combine the fluffed couscous, roasted squash, chopped apricots, raisins if using, lemon zest and juice, herbs, and red onion or shallot. Add half the nuts to the bowl and reserve the rest for topping. Toss gently with a large spoon. If the couscous looks dry, add a splash of olive oil.
  9. This is the quiet art of home cooking. Taste for salt, brightness, and heat. Add a pinch more salt if needed. Add an extra squeeze of lemon if you crave more zing. Add more herbs if it wants more green.
  10. Transfer to a wide platter or a favorite bowl. Top with the reserved nuts and crumbled feta if using. Serve warm or at room temperature.

Nutrition

Calories: 450kcalCarbohydrates: 75gProtein: 8gFat: 15gSaturated Fat: 2gSodium: 300mgPotassium: 460mgFiber: 6gSugar: 15gVitamin A: 4000IUVitamin C: 8mgCalcium: 40mgIron: 3mg
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