Baked Pearl Couscous & Butternut Squash with Basil Tahini

thefirstmess.com

Teal Dinosaur

subheading: BAKED PEARL COUSCOUS & SQUASH:

1 large 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

sea salt and ground black pepper, to taste

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

subheading: BASIL TAHINI:

¼ cup tahini

2 green onions, rough chopped

⅓ cup fresh basil leaves

1 tablespoon lemon juice

1 small clove garlic

1 teaspoon maple syrup

sea salt and ground black pepper, to taste

¼ cup water

subheading: TO SERVE:

¼ cup pine nuts, toasted

pickled red onions, optional

subheading: Notes:

Squash is mellow and pearl couscous loves to soak up seasoning. Don’t be shy with the salt and pepper in both the squash roasting stage and the vegetable stock adding phase.

I’ve tried versions of this without boiling the stock separately and it just doesn’t cook up quite right. Sorry for the extra step/dishes!

If there’s a vegan feta that you love, it would be absolutely delicious crumbled on top of the finished bake.

Any toasted nut/seed that you like would be delicious on top of this recipe.

Directions at thefirstmess.com

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