Fall Harvest Couscous Skillet
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This Fall Harvest Couscous Skillet is filled with roasted squash, chickpeas, kale and pearl couscous. Serve it hot or chilled!
If you are looking for a cozy dinner then you need to try this Fall Harvest Couscous Skillet! Butternut squash is roasted until tender and then added to a skillet with pearl couscous & chickpeas. Finished off with fresh kale, lemon juice & parsley, this skillet dinner is not only tasty it is also healthy. A great, easy meal for fall!
Step One: Roast the Squash
To keep things simple, I bought my squash pre-cut – thank you Trader Joe’s! I know other stores sell it pre-cut too. But, you can also get a whole squash, peel it, deseed it and cube it.
Add the cubed squash, some oil, and a pinch of salt & pepper to the baking sheet. Toss to coat. Place in the oven for 30 minutes on the center rack, tossing halfway.
When the squash comes out it should be fork tender and have some small crispy bits.
Step Two: Make the Couscous
My obsession with pearl couscous is so real. It is bigger and thicker than traditional couscous. And it’s just delicious!
Melt some vegan butter in a skillet over medium heat. Add diced onion, garlic, smoked paprika, cumin, garlic powder, onion powder & pepper and cook down for 2-3 minutes. Pour in the dry couscous & drained chickpeas and cook for an additional 2 minutes. Pour in the broth and bring to a boil. Once boiling, cover, lower the heat and simmer for 15-20 minutes.
Remove the lid from the skillet and fluff the couscous, being sure to check that it is cooked through. Add some chopped kale, parsley & lemon juice and toss. Pour in the squash & some vegan parmesan and toss again. Taste and adjust the lemon juice, salt & pepper.
Step Three: Serve
Now, it is time to eat! This recipe really is super simple. A little roasting, a little sautéing. Nothing crazy, but lots of flavor.
The lemon juice and parsley are key to bringing out a pop of brightness, so don’t skimp on them!
Serve this hot or cold (kinda like a salad) for lunches or dinner! The flavors are fresh, the ingredients are healthy. It is a must make!
Tips & Tricks
I bought my butternut squash pre-cut from the produce section. You can also peel, deseed and cube a whole squash – this will increase the prep time.
You can also add some non-dairy milk to the couscous at the end if you want it a little creamy.
This can be served hot or chilled. If serving it chilled, transfer everything from the skillet to a serving bowl and allow to cool slightly. Cover and place in the fridge for 30-60 minutes to chill.
This can be made ahead of time and reheated or served chilled.Â
Need more recipe inspo? Check these out:
Fall Harvest Couscous Skillet
Ingredients
- 1 pound butternut squash about 3 cups, cubed
- 1.5 tablespoons oil I used avocado oil
- 2 tablespoons vegan butter or sub oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper plus more for the squash
- 1 cup pearl couscous dry
- 1 15-ounce can chickpeas drained & rinsed
- 1.5 cups broth I used vegan chicken broth
- 2 handfuls kale chopped
- 2 tablespoons flat leaf parsley minced, plus more for serving
- lemon juice to taste, start with 1/2 lemon
- 2 tablespoons grated vegan parmesan I used Follow Your Heart
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the cubed squash, 1.5 tablespoons of oil, and a pinch of salt & pepper to the baking sheet. Toss to coat. Place in the oven for 30 minutes on the center rack, tossing halfway.
- Meanwhile, melt the vegan butter in a skillet over medium heat. Add the onion, garlic & dry seasonings and cook down for 2-3 minutes, stirring frequently. Pour in the couscous & chickpeas and cook for an additional 2 minutes. Pour in the broth and bring to a boil. Once boiling, cover, lower the heat and simmer for 15-20 minutes.
- Remove the squash from the oven and make sure it is fork tender. Set aside.
- Remove the lid from the skillet and fluff the couscous, being sure to check that it is cooked through. Add the kale, parsley & lemon juice and toss. Pour in the squash & vegan parmesan and toss again. Taste and adjust the lemon juice, salt & pepper.
- Serve hot or chilled with more fresh parsley.
Video
Notes
- I bought my butternut squash pre-cut from the produce section. You can also peel, deseed and cube a whole squash – this will increase the prep time.
- You can also add some non-dairy milk to the couscous at the end if you want it a little creamy.
- This can be served hot or chilled. If serving it chilled, transfer everything from the skillet to a serving bowl and allow to cool slightly. Cover and place in the fridge for 30-60 minutes to chill.
- This can be made ahead of time and reheated or served chilled.Â
this is SO yummy and I am shocked at how well it reheats, because the Israeli couscous (or p’titim as we call them) is often hard and gross the next day.
So glad you loved it Jessica!
DELICIOUS!!!
Easy to make … I used BM sausages instead of chickpeas (my honey doesn’t like them). Definitely adding to my Favorites folder!
The squash was baking while I cooked the rest .. perfect!
So glad you and your husband liked this! Vegan sausage is a great swap!
Great addition to the Thanksgiving table for the plant based eaters. Made ahead, traveled well, and served room temperature. Not plant based eaters asked to take home the leftovers!
Amazing! So glad it was a hit!