Make a big batch of this acorn squash couscous for the upcoming week. It features feta and hazelnuts, adding texture and extra flavor. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
Preheat oven to 350 degrees. To a baking sheet, add the squash, along with olive oil and a few pinches of salt. Cook until tender, about 30 minutes.
To a small saucepan, add the couscous, water and 1/2 of salt. Set over medium heat, and bring to a simmer. Immediately cover the saucepan and cook until water has evaporated and couscous are tender, about 12 minutes. Drain the couscous and rinse with cold water. Transfer to a large bowl.
To the large bowl, add the lemon juice, olive oil, cooked squash, feta, hazelnuts and Italian parsley. Toss together until combined. Give it a taste and adjust the salt (I added about 1 teaspoon) to taste. Transfer to serving bowl.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme