Tuesday, April 7, 2015

Pearl Couscous with Kale, Chickpeas, and Butternut Squash


Last week I had an epiphany.
It was Pinterest. Not that I just discovered it, but that I finally decided to use it. To go into "My Foodies" board and actually pick out a bunch of recipes and make them. Go figure.
I scrolled, menu-planned, shopped, and boy did we eat good!
This was one of my favs. I love all these flavors and this dish is so simple and healthy. I forgot how much I enjoy pearl couscous.

















I'm already thinking about how to change up the ingredients to make lots of summery variations.....
caprese; mango and fresh mint; ratatouille; black bean, corn, and avocado with cilantro and lime
Yum. 

This lovely recipe is from An Edible Mosiac. Lots of fun ethnic inspired recipes there to check out. She calls this one a salad, but for me it's a great side dish or main course. It was wonderful.....next time I might even add a little feta cheese in there.


Pearl Couscous with Kale, Chickpeas, and Butternut Squash
Serve 4 as main course

Adapted from An Edible Mosiac

Dressing:
2 Tablespoons apple cider vinegar
2 Tablespoon extra-virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

1 butternut squash, peeled, de-seeded, and cubed into 1/2-inch pieces
3 Tablespoons olive oil
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
1 1/3 cups water
1 cup pearl couscous
Several green onions, sliced
5 oz dinosaur kale, washed, de-stemmed, and chiffonade
1 (15 oz) can chickpeas, rinsed and drained


Whisk together all ingredients for the dressing in a small bowl and set aside.

Preheat oven to 425F. Toss together the cubed squash, olive oil, 1/4 teaspoon salt, and black pepper on the baking sheet and then spread the squash out in a single layer. Roast the squash until tender and golden in places, about 20 minutes, tossing the squash once halfway through. Cool.


Bring the water to a boil in a medium saucepan, then add the pearl couscous and the remaining 1/4 teaspoon salt. Bring back up to a boil, then reduce heat to simmer; cover the pot and cook until the water is absorbed, about 20 minutes. Remove from heat and cool.


Add the butternut squash, pearl couscous, green onion, kale, chickpeas, and dressing to a large bowl and gently toss to combine. Serve warm.

No comments:

Post a Comment