Just going to cut to the chase and list the recipe this time. (For some reason, this post stayed in my drafts so here you go, a bonus recipe post, heh)
Ingredients
1 medium butternut squash, peeled, seeded and cubed
1 -2 tbl of extra virgin olive oil
1 tbl moroccan kefta spices (you could use a mix of chili, cinnamon, mint, cumin, coriander, paprika and cilantro)
juice of one lime
1 cup of pearl or Israeli couscous
1-1/2 cups of unsalted chicken broth or stock
1/4 tsp of sea salt
1/4 of a red onion, diced
2 cloves of garlic, minced
2 tbl butter
1 – 15 oz can of no salt added diced tomatoes, drained
1 tsp kefta spices
drizzle of red wine vinegar
1/4 cup of low sugar dried cranberries
1/4 cup sliced almonds (toast these beforehand in a hot pan)
drizzle of honey
feta cheese crumbles
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Directions
Add cubed squash to a large ziploc bag with 1-2 tbl olive oil, kefta spices and the juice of one lime. Close and shake well to coat. Allow to sit and marinate for 15 min before spreading on a cookie sheet and baking in a 400 degree oven for 30 minutes.
Bring stock and salt to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, and cook, covered, until water is absorbed, about 10 minutes. Remove from heat and let stand, covered, for 2 – 3 minutes. Fluff gently with a fork.
Saute onion and garlic in a large skillet in the 2 tbl of butter until translucent. Add roasted squash, couscous, 1 tsp of kefta spices, canned tomatoes and a drizzle of red wine vinegar…mix well. Heat through for about 5-8 minutes before adding the cranberries, almonds and drizzle of honey. Mix well and serve, topping each portion with a crumble of feta cheese