Couscous with Roasted Butternut Squash and Feta Cheese

Name: Couscous with Roasted Butternut Squash and Feta Cheese
Total time: 45 min
Ingredients: 1 cup Pearl Couscous; 1.5 cups chicken stock; 1 medium butternut squash, peeled and cubed; 1 small red bell pepper; 1 small orange bell pepper; 4 Tbsp Extra Virgin Olive Oil; 1/2 cup crumbled feta cheese; 1 Tbsp herbs (I use rosemary and thyme but you can use what you have- parsley would be great!); Salt and Pepper

thesavoryanchor.wordpress.com

Your recipes

Total: 45

Servings: 4

Couscous with Roasted Butternut Squash and Feta Cheese

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup Pearl Couscous1.5 cups chicken stock1 medium butternut squash, peeled and cubed1 small red bell pepper1 small orange bell pepper4 Tbsp Extra Virgin Olive Oil1/2 cup crumbled feta cheese1 Tbsp herbs (I use rosemary and thyme but you can use what you have- parsley would be great!)Salt and Pepper

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Dice bell peppers and butternut squash into 1″ cubes. Toss with 2 tbsp EVOO and salt and pepper. Arrange on a sheet pan.Roast at 350 degrees for 30-45 minutes or until soft.While the vegetables are in the oven, prepare the couscous. Bring the chicken stock to a boil, add in pearl couscous and a dash of salt, cover. Bring to a simmer and cook for 10 minutes. Fluff with a fork when finished (gently break the couscous apart instead of stirring it).Mix together the roasted bell peppers, butternut squash, pearl couscous, feta cheese and herbs in a bowl. Drizzle with the remaining olive oil and serve warm.