Meal Prep with Acorn Squash Couscous
by Adrianna Adarme on Jan 4, 2019
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Couscous brings me so much happiness. This is maybe one of my favorite things to make and eat over a few days. I love making a big batch of this and then warming it up whenever I need a bit of something warm but still light tasting. The couscous do that for you! Promise!
I love this dish because you can easily integrate other vegetables. Swap the roasted squash for eggplant or brussels sprouts or carrots. They’re simple that way. The feta and hazelnuts add some lovely texture and take it from basic to exciting!
I say get creative with other mix-ins too. This also is the type of dish that is a perfect side. It plays well with roasted chicken or roasted fish. It’s a great substitute for the ever-popular "side salad."
Acorn Squash Couscous
Recipe by Adrianna Adarme
- Servings
- 4-6
Ingredients
- 1/2 acorn squash, cubed
- 1 tablespoons olive oil, plus more for serving
- Kosher salt
- 2 cups couscous
- 3 3/4 cups water
- Juice from 1 lemon
- 1 tablespoon olive oil
- 2 ounces cubed feta
- 1/4 cup toasted hazelnuts, chopped
- 2 tablespoons minced Italian parsley
