Recipe: Autumn Couscous

 

Autumn Couscous
by Jess Hobbs Pifer

After what felt like an endlessly scorching summer, I was excited to see that we are now entering fall/winter squash season. This simple recipe is a quick and yummy way to kick-off roasted veggie season!  

Ingredients
1 delicata squash
3 beets
Salt
Oil 
Couscous (or quinoa, rice, etc.) 
Garlic 
2 teaspoons ground cumin
2 teaspoons paprika 
2 teaspoons chili powder 
Chopped basil 
Parmesan 
Lemon


Step 1. 
Preheat the oven to 375. Chop the beets, squash, and cloves of garlic (to taste). Mix together veggies, olive oil, and seasoning in a large bowl. Lay out on a baking tray and roast for 15-20 min. 

Step 2.
Other prep. Cook couscous (or other grain of choice) according to its packaging. Chop basil. Grate parmesan. 

Step 3.
Combine ingredients in a plate or bowl! Toss with parmesan. Garnish with basil. Squeeze a splash of lemon juice into couscous.