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Baked Pearl Couscous & Butternut Squash with Basil Tahini

5 from 22 reader reviews
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6
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Ingredients

Baked Pearl Couscous & Squash:

  • 1 large shallot, sliced
  • 1 medium butternut squash, peeled and chopped into 2-inch pieces (about 5 cups chopped squash)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon za’atar
  • 1 teaspoon smoked paprika
  • sea salt and ground black pepper, to taste
  • 2 cups vegetable stock
  • 1 ½ cups pearl couscous
  • 15 oz can chickpeas, drained and rinsed (1 ½ cups cooked chickpeas)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups baby spinach, chopped

Basil Tahini

  • ¼ cup tahini
  • 2 green onions, rough chopped
  • ⅓ cup fresh basil leaves
  • 1 tablespoon lemon juice
  • 1 small clove garlic
  • 1 teaspoon maple syrup
  • sea salt and ground black pepper, to taste
  • ¼ cup water

To serve

  • ¼ cup pine nuts, toasted
  • pickled red onions, optional

Instructions

  • Heat the oven to 425°F. Set out a 9x13-inch baking dish.
  • To the baking dish, add the shallot, squash, olive oil, garlic, za’atar, smoked paprika, salt, and pepper. Toss everything to coat and bake in the oven for 25-30 minutes, or until squash is soft and caramelized a bit on the edges, stirring it up at the halfway point.
  • Near the end of the 30 minute roast, bring the vegetable stock to a boil in a small saucepan.
  • Once the 30 minutes are up, remove the baking dish from the oven. Add the boiling stock, pearl couscous, chickpeas, and a fat pinches of salt and pepper directly to the dish. Gently stir to combine. Cover the dish tightly with foil and return to the oven for another 20-25 minutes, or until the couscous is soft and the liquid is totally absorbed.
  • While the second bake is happening, make the basil tahini. In an upright blender, combine the tahini, green onions, basil, lemon juice, garlic, maple syrup, salt, pepper, and water. Blend on high until completely smooth. Set aside.
  • Remove the finished bake from the oven and take the foil off the top. Stir in the lemon zest, lemon juice, and baby spinach. Keep stirring until the spinach is slightly wilted.
  • Serve the baked couscous and squash hot with toasted pine nuts, pickled red onions, and drizzles of the basil tahini on top. Enjoy!

Equipment

Recipe Notes

  • Squash is mellow and pearl couscous loves to soak up seasoning. Don't be shy with the salt and pepper in both the squash roasting stage and the vegetable stock adding phase.
  • If there's a vegan feta that you love, it would be absolutely delicious crumbled on top of the finished bake.
A hearty and tasty vegan supper that comes together in a 9x13 pan in the oven, this baked pearl couscous and butternut squash with basil tahini is flavourful and simple to make. Finished with lemon, chopped spinach, toasted pine nuts for crunch, and a creamy basil tahini sauce.