Recipe: Baked Pearl Couscous & Butternut Squash with Basil Tahini

Ingredients

1 large shallot, sliced
1 medium butternut squash, peeled and chopped into 2-inch pieces (about 5 cups chopped squash)
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon za’atar
1 teaspoon smoked paprika
to taste sea salt and ground black pepper
2 cups vegetable stock
1 ½ cups pearl couscous
15 oz can chickpeas, drained and rinsed (1 ½ cups cooked chickpeas)
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups baby spinach, chopped

Preheat the oven to 425°F and prepare a 9x13-inch baking dish.
Combine shallot, squash, olive oil, garlic, za’atar, smoked paprika, salt, and pepper in the baking dish and toss to coat.
Bake for 25-30 minutes until the squash is soft and caramelized, stirring halfway through.
While the squash is baking, bring the vegetable stock to a boil.
After 30 minutes, add boiling stock, pearl couscous, chickpeas, and a pinch of salt and pepper to the baking dish and stir gently.
Cover the dish tightly with foil and return to the oven for another 20-25 minutes until the couscous is soft and the liquid is absorbed.
While it bakes, prepare the basil tahini sauce by blending tahini, green onions, basil, lemon juice, garlic, maple syrup, salt, pepper, and water until smooth.
Once the bake is done, remove from the oven, stir in lemon zest, lemon juice, and baby spinach until wilted.
Serve hot with toasted pine nuts, pickled red onions, and drizzle with basil tahini sauce.

Servings

4-6

Calories

250

Total fat

12g

Total carbohydrates

30g

Total protein

10g

Sodium

400mg

Cholesterol

0mg