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This Fall Harvest Couscous Skillet is filled with roasted squash, chickpeas, kale and pearl couscous. Serve it hot or chilled | ThisSavoryVegan.com

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!
Course Main Course
Cuisine American
Keyword butternut squash, couscous, easy, fall recipes, skillet, winter recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 445

Equipment

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

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. 

Nutrition

Calories: 445kcal | Carbohydrates: 67g | Protein: 16g | Fat: 14g