Roasted Squash with Tahini Couscous

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Side Dishes
Cuisine Mediterranean


  • Oven
  • Stove


  • 2 1/2 lbs butternut squash peeled, 1/2 inch cubes
  • 2 tbsp olive oil extra virgin, divided
  • 1 3/4 tsp salt divided
  • 1 cup couscous plain, uncooked
  • 2 3/4 cups water divided
  • 1/2 cup tahini
  • 1 tbsp agave nectar
  • 1/4 tsp smoked paprika ground
  • 2 tbsp lemon peel grated


  • Preheat oven to 400 degrees while you line a casserole dish with parchment paper.
  • Toss together the squash, 1 tbsp of oil and 1 tsp of salt in a medium bowl. Spread in the casserole dish and bake for 30 minutes; mix halfway through. Once cooked set to the side.
  • Heat the remaining oil in a medium skillet over high heat. Add the couscous and toast for 2 to 3 minutes until browned lightly. Stir in 1/2 tsp of salt and 2 1/2 cups of water and bring to a boil.
  • Reduce heat to medium; cook about 10 minutes or until water is mostly absorbed. Cover the pan and remove from the heat to let stand for 5 minutes.
  • Whisk together the tahini, agave, paprika, lemon peel, remaining salt, and remaining water in a small bowl. Stir into the couscous along with the squash; gently. Enjoy!

My Notes

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