I decided to go way out of my usual box this time and make a couple of things I've not done before. I have never cooked or even eaten Israeli couscous before but it looked interesting and I do enjoy regular couscous even though the wife doesn't care for it. It's a texture thing for her. I have cooked butternut squash only once before and that was to make a puree for another dish so this was something new.
I have to say that this dish turned out way better than I had expected. The couscous was tender and had a great texture. The squash was earthy, slightly sweet and tender but firm. The two also went very well together. Give this a try and let me know what you think.
1 cup Israeli Pearl Couscous
1 1/4 cups chicken stock
1 tablespoon of butter
1 pinch of salt
Add the chicken stock, butter and salt to a medium sized pot.
Bring to a boil. Add the couscous and cook for a 1 minute.
Cover, reduce the heat to a simmer and cook for 10-12 more minutes.
Stir half way to prevent any sticking.
Oven Roasted Butternut Squash
1 tablespoon butter
1 tablespoon olive oil
2 cloves of garlic, diced
1 small red onion, diced
1-2 tablespoons of agave nectar
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Spanish Paprika
Preheat oven to 400 degrees.
Cut the squash in half, scoop out the seeds and peel the outside
with a vegetable peeler. Cut the squash into 1/2" to 3/4" cubes
Heat the oil and butter in a large skillet, add the squash, onion, garlic,
salt & pepper. Toss in the pan to mix the ingredients and coat everything
with the butter & oil. You just want to get everything mixed together
and heated up. While this is in the pan line a sheet pan with foil. Pour
the contents of the skillet on to the lined pan and spread it out evenly.
Sprinkle the paprika over the top.
Bake this at 400 for about 35-40 minutes or unit the squash is fork
In a large serving bowl add the couscous then add the squash a little
at a time, tossing as you go until all the squash is mixed in. Season to
taste with salt and pepper.