Couscous And Butternutsquash Salad Recipes

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BUTTERNUT SQUASH AND HALLOUMI SALAD



Butternut Squash and Halloumi Salad image

Roasted butternut squash and halloumi salad with pine nuts, beans, and couscous. Healthier and super yummy! This is a great accompaniment to a BBQ or gorgeous as a light summer dinner. Super easy and cheap.

Provided by MrsGPie

Categories     Salad

Time 1h

Yield 4

Number Of Ingredients 10

1 butternut squash, peeled and chopped
olive oil, or as needed
salt and ground black pepper to taste
1 ½ cups water
1 cup couscous
½ pound fresh green beans, trimmed and halved
1 (8.8 ounce) package halloumi cheese, sliced
olive oil, or as needed
3 tablespoons roasted pine nuts
2 tablespoons honey-mustard dressing

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
  • Bake in the preheated oven until butternut squash is tender, about 20 minutes.
  • Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  • Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
  • Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
  • Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

Nutrition Facts : Calories 685.9 calories, Carbohydrate 71.9 g, Cholesterol 48 mg, Fat 36.7 g, Fiber 9.6 g, Protein 23.9 g, SaturatedFat 12.3 g, Sodium 783.3 mg, Sugar 8.5 g

COUSCOUS SALAD WITH BUTTERNUT SQUASH AND CRANBERRIES



Couscous Salad With Butternut Squash and Cranberries image

From the Kitchn blog. Good, healthy stuff! This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week. The original recipe adds 3 oz of goat cheese.

Provided by lolablitz

Categories     Grains

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 medium butternut squash, peeled and cut into 1-inch pieces
1 onion, thinly sliced
1/2 cup dried cranberries
1 cup water
1 cup whole wheat couscous, uncooked
4 -5 tablespoons white wine vinegar
2 tablespoons olive oil
zest of one orange
1/2 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 -3 teaspoon salt
1 (15 ounce) can garbanzo beans, drained

Steps:

  • Pre-heat oven to 425°F
  • Toss the squash cubes and the onion slices with a bit of olive oil and salt.
  • Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.
  • Cover the cranberries with very hot water and set them aside to plump while the squash is cooking.
  • Drain before combining with the other ingredients.
  • Bring the water to a boil in a small saucepan. Remove the pan from heat, and stir in the couscous and 1/2 teaspoon of salt.
  • Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.
  • In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
  • Combine squash, onions, couscous, garbanzo beans, and drained cranberries in a large bowl.
  • Pour the dressing over the salad and stir to combine.
  • Taste to check seasoning and add salt if needed.

Nutrition Facts : Calories 167.9, Fat 4.3, SaturatedFat 0.6, Sodium 457.4, Carbohydrate 31.1, Fiber 5.9, Sugar 4, Protein 4.3

BUTTERNUT SQUASH & COUSCOUS



Butternut Squash & Couscous image

Love couscous? Then this one may be for you. A fluffy bed of semolina topped with a rich wintery stew of squash ahd tomatoes. What's not to like? Described as a side dish, this would be a great meatless meal. Recently snagged this one from the Internet and posting here for safekeeping.

Provided by justcallmetoni

Categories     Grains

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 17

1/4 cup sliced almonds
1 1/2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cinnamon
1 cup canned diced tomatoes with juice (from one 15-ounce can)
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 3/4-inch dice (about 2 pounds)
1/4 cup raisins
3 cups chicken broth or 3 cups homemade stock
1 teaspoon salt
1 (14 1/2 ounce) can canned chick-peas, drained and rinsed
3/4 cup chopped fresh parsley, curly or flat leaf
1 1/2-3 cups water
1 1/2 cups couscous
1/4 teaspoon salt

Steps:

  • FOR ALMONDS:.
  • In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternately, you may toast them in a 350 F oven for 5 to 10 minutes.
  • FOR SQUASH:.
  • In a Dutch oven or large saucepan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the garlic, cayenne, nutmeg, and cinnamon and cook, stirring, 1 minute longer until fragrant.
  • Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer.
  • Stir in the chickpeas and cook, covered, for 10 minutes.
  • Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
  • FOR COUSCOUS:.
  • Meanwhile, in a medium saucepan, bring the water and 1/4 teaspoon salt to a boil. Follow the directions on your package for the correct amount of water. (Mine is 2 parts water to 1 part couscous, but this varies) Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
  • Serve the stew over the couscous and top with the toasted almonds.

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