Butternut Squash, Kale & Couscous Bowl
Ingredients
- 1 Medium Butternut Squash peeled & cut into ¾” cubes. Can save time with our package of pre-cubed.
- 16 oz. Fresh Kale chopped & stems removed
- 2 cloves Garlic diced
- 1 tsp Lemon Juice
- 4 Tbsp Caraluzzi's Extra Virgin Olive Oil (split 2 & 2 or more if using recommendation on step 5)
- 2 cups Israeli Couscous multi color preferred
- 8 oz Vegetable Broth
- Salt & Pepper to taste
Instructions
- Pre-heat oven to 400°F & set rack to middle to upper position.
- Set up a full baking sheet lined with parchment paper.
- In large mixing bowl add cut squash and 2 tablespoons of olive oil and toss to evenly coat the squash.
- Spread squash evenly on baking sheet and dust with Italian seasoning. Use entire packet. Place sheet in the oven and bake for 30 mins, flipping the squash half way through.
- In medium pot cook couscous according to instructions. We recommend first adding 2 tbsp of butter or olive oil (use oil if going vegan) and toast up the couscous for a bit of added flavor.
- In a large pot over medium-high heat, add 2 tbsp of olive oil, garlic and some salt & pepper. Saute the garlic for about 1 minute then add kale. Stir kale frequently cooking it down for approximately 3-4 minutes. Then add vegetable broth stir and cover pot for approximately 3-4 minutes. Remove cover and cook down the broth so it’s mostly evaporated, approximately 3-4 minutes.
- When everything is done in a large serving bowl add the squash, kale, couscous, lemon juice and some salt & pepper and mix up evenly. Serve in individual serving bowls.
Notes
Options: This dish can be served hot or cold and is great to meal prep for lunches during the week. For a non-vegetarian option, you can add cooked shrimp or grilled chicken for protein.