Butternut Squash Couscous

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I saw this on a cooking blog website and after having bought way more butternut squash than i needed, it seemed like a great solution. it's really good; the roasting of the squash brings out its flavor a lot. i think next time i'll try replacing the thyme with basil. prep time includes dicing the vegetables.

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Steps

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Toss squash and onions in 1 tbsp olive oil.

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Roast in oven at 425 degrees for about 30 minutes or until squash is tender.

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While squash is roasting , heat water and 1 tsp olive oil until boiling.

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Add couscous and remove from heat.

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Stir to make sure all the grains are coated , then cover and let stand 20 minutes.

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Fluff with a fork.

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Combine squash and onions with couscous in a bowl.

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Add the leaves from thyme sprigs , plus a large pinch of salt , and mix to incorporate.

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Add a splash of olive oil if the mixture is too dry.

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Keeps well all week.

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Ingredients

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butternut squash, white pearl onions, olive oil, water, whole wheat couscous, thyme, sea salt