Butternut Couscous


This delicious fall recipe comes to Jewish Veg from Australian recipe blogger Madison at Veggieful.


Prep time
45 minutes
Cooking time
1 hour
Total time
1 hour, 45 minutes


3 cups
butternut squash
1 tablespoon
olive oil
red onion (thinly sliced)
2 cloves
garlic (minced)
1 teaspoon
1⁄2 teaspoon
coriander, dried
1⁄4 teaspoon
1 cup
couscous, dried
1 cup
cashews, raw
1⁄2 cup
2 tablespoons
lemon juice
1 ounce
cilantro, fresh


Preheat oven to 390°F and line a tray with parchment/baking paper. Chop and dice the butternut squash into 1-inch cubes. Place the diced squash onto the baking tray and drizzle with a little bit of olive oil. Season with salt and pepper. Bake for 35 to 40 minutes until lightly browned.

Cook couscous according to package instructions. Set aside. In a fry pan on high heat, add the 1 tablespoon of olive oil or spray the pan with oil.  Add the onion to the fry pan and sauté until transparent. Add the garlic and sauté until fragrant. Add the cumin, dried coriander, cinnamon, roasted squash and cashews. Sauté for a couple of minutes until heated through while softly breaking the pumpkin up with your spatula. Add in the cooked couscous, raisins, lemon juice and season with salt and pepper. Sauté for another minute or so until heated through and the spices have been evenly distributed.

Take the fry pan off the heat and throw in the cilantro. Toss to combine. Serve immediately with lemon wedges.

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