Mediterranean Couscous

This dish is great to bring as a side dish to a barbecue or potluck. It's full of flavor, different textures, and can easily be adapted to how you like it. If you're not vegetarian chicken broth would be a perfect liquid to use for this, or even add little bits of roasted chicken to it.

Mediterranean Couscous

Couscous is super easy to make, I think it's almost impossible to mess up. I used whole wheat couscous from Trader Joe's, but any couscous will do. It makes TONS. I swear it makes like 10-12 servings depending on how big you make the portions. And it's so full of color... after all we eat with our eyes first. Enjoy!

Mediterranean Couscous

2 cups dry whole wheat couscous

2 cups vegetable broth

2 tsp olive oil

1 ½ tsp cumin

½ tsp cayenne pepper

1 cup cubed butternut squash

1 can garbanzo beans (drained and rinsed)

¾ cup craisins

1 carrot (peeled, and finely diced)

1 zucchini (finely diced)

2-3 cups baby spinach leaves

Olive oil and lemon for garnish

Goat cheese crumbles

Preheat oven to 400 F

1.       1. Place cubed butternut squash and garbanzo beans in a casserole dish and toss with olive oil, salt and pepper. Roast uncovered for 40 minutes. Meanwhile, chop carrot and zucchini. Wash and dry spinach.

2.       2. When there is 10 minutes left on the squash, bring vegetable broth, olive oil, cumin, and cayenne to a boil in a large pot. When at a rolling boil, slowly pour in couscous and stir with a fork. Remove from heat, cover with a lid, and let sit for 7 minutes.

3.       3. When squash is done, using a cutting board, fork, and knife, cut squash pieces into dices the same size as your carrots and zucchini.

4.      4.  Fluff couscous with a fork. Add all veggies - including spinach – garbanzos and craisins to the couscous. Stir around to wilt spinach and get some heat on the veggies. Feel free to add a few drizzles of olive oil to help the spinach along. Place top back on pot and turn the heat on a very low simmer.

5.      5.  Leave the simmer and top on for about 5-8 minutes. If serving in individual bowls, garnish with a dash of olive oil, a squeeze of lemon, and a little bit of goat cheese crumbles. Toasted chopped almonds or cashews will also add a great crunch to the dish.