Description

Butternut Couscous Bowls with Maple Vinaigrette are a vibrant and delicious dish that harmoniously combines the sweetness of roasted butternut squash, fluffy pearl couscous, and a tangy maple vinaigrette. Perfect for lunch or dinner, these bowls not only provide a satisfying meal but also brighten any table with their colorful presentation. Easy to prepare, this recipe is ideal for busy weeknights and gatherings alike.

Ingredients

Scale

1 medium butternut squash (about 3 cups, cubed)
1 cup pearl couscous
2 tbsp extra virgin olive oil (divided)
3 tbsp pure maple syrup
2 tbsp apple cider vinegar
1 tsp Dijon mustard
4 cups baby spinach leaves
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Toss cubes in 1 tablespoon of olive oil, salt, and pepper; spread on a lined baking sheet.
Roast the squash for about 25-30 minutes until tender and caramelized.
In a saucepan, bring 1¾ cups water or broth to a boil. Stir in couscous, reduce heat to low, cover, and simmer for about 10 minutes until fluffy; set aside.
In a small bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, and Dijon mustard until well combined.
In each serving bowl, layer baby spinach, top with couscous and roasted squash, then drizzle with maple vinaigrette.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 370g)
Calories: 320
Sugar: 10g
Sodium: 150mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg

Keywords: Customize by adding nuts for crunch or swapping out vegetables based on what you have on hand. For a gluten-free option, substitute couscous with quinoa. Leftovers can be stored in an airtight container in the fridge for up to four days.