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Roasted Squash and Chickpea Couscous

This can easily be a one-pan meal, simply by omitting the couscous (which I know sounds silly, since it is featured in the title). But really, even without couscous this would be a satisfying meal. The arugula and parsley add freshness, the roasting of the squash and chickpeas enriches their earthy and nutty flavour, and the feta is a perfect salty surprise. If you make this without couscous simply toss in more arugula (or another green, like mizuna, massaged baby kale, or lettuce greens). You can also use any kind of winter squash here - I used butternut, but it could easily be acorn or even delicata.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

Roasted Squash and Chickpeas

  • 1 medium butternut squash, peeled, and cubed into small pieces
  • 1 medium red onion, peeled and sliced
  • 1 can chickpeas, drained and rinsed
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp cayenne powder
  • 2 Tbsp neutral cooking oil

Salad Ingredients

  • 1 lemon, juiced
  • 3 Tbsp olive oil
  • 1/2-1 cup feta, crumbled
  • 1/4 cup parsley, finely chopped
  • 2 cups cooked couscous (optional)
  • arugula, as needed
  • salt and black pepper to taste

Instructions

  1. Preheat the oven to 400. Toss all of the roasting ingredients together in a baking dish, and place in the oven for about 20-30 minutes until squash is cooked through and starting to brown. Stir occasionally.

  2. While the squash and chickpeas are roasting, prep the rest of the salad ingredients in a large bowl. I kept the arugula separate, and used it as a "bed" to put the prepared squash and chickpea couscous on top of.

  3. Once the roasting is finished, allow the squash and chickpeas to cool slightly, before tossing in with the couscous (if using), parsley, lemon, olive oil, and seasoning. Mound onto beds of arugula and enjoy!