This is one of my favorite fall side dishes. I cut the recipe out of a newspaper years ago.

Pearl Couscous with Butternut Squash and Pear

• 1/2 c Israeli couscous
• Non stick spray
• 2 c butternut squash, cubed
• 1 Tb olive oil
• Salt and pepper to taste

• 1/4 c orange juice (I keep a container of frozen OJ concentrate in my freezer and use a little of that mixed with water)
• 2 Tb honey
• 1 TB whole grain mustard
• 2 TB EVOO
• 1/2 tsp dried rosemary, crushed
• S&P to taste

• 1/2 small red onion, chopped
• 1/4 c craisins
• 1 pear, peeled and chopped (I never peel the pear, as a matter of fact looking the recipe over now is the first time I noticed that instruction 😆)
• 1/4 c coarsely chopped, toasted pecans or walnuts

Steps

1. Cook couscous, according to package directions, omitting any oil.
2. Preheat oven to 400. Line a baking sheet with foil and spray with non stick spray.
3. Toss squash w/1 TB oil, season w/S&P. Spread in single layer, and bake uncovered 15-20 minutes, until fork tender.
4. In small bowl, whisk OJ thru S&P.
5. In a serving bowl, mix couscous, squash, and remaining ingredients. Toss w/dressing.

Notes

• Serves 4. Nutritional info: 327 calories, 15 g total fat (2 g saturated), no cholesterol, 45 g carbs, 6 G protein, 4 g fiber.

Another favorite is Smitten Kitchen Halloumi with Fall Vegetables ⬅️