Best 2 Fall Couscous Recipes

Fall is the season of hearty and comforting dishes, and this Fall Couscous recipe is no exception. This dish is packed with seasonal vegetables like butternut squash and Brussels sprouts, and it's tossed with a tangy maple-tahini dressing. It's a delicious and nutritious meal that's perfect for a weeknight dinner or a potluck.

In addition to the Fall Couscous recipe, the article also includes recipes for two other seasonal side dishes: Roasted Brussels Sprouts with Bacon and Apples and Roasted Butternut Squash with Honey and Cinnamon. These recipes are all easy to make and can be tailored to your own taste preferences. For example, if you don't have bacon, you can omit it from the Roasted Brussels Sprouts recipe. Or, if you prefer a sweeter butternut squash dish, you can add more honey to the Roasted Butternut Squash recipe.

Whether you're looking for a new side dish to serve at your next holiday gathering or you're just looking for a delicious and healthy meal to enjoy on a weeknight, these fall recipes have got you covered.

Here are our top 2 tried and tested recipes!

FALL COUSCOUS WITH SWISS CHARD, RAISINS AND WARM SPICES

Fall Couscous with Swiss Chard, Raisins and Warm Spices image

Provided by Geoffrey Zakarian

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
One 15-ounce can chicken stock
1 1/3 cups Moroccan couscous
1/2 cup dark raisins
1/4 cup extra-virgin olive oil
1 small red onion, diced small
2 cloves garlic, minced
2 cups shiitake mushrooms, sliced
2 bunches Swiss chard, stems removed, leaves rough chopped (3 to 4 cups)
1/2 cup fresh parsley, finely chopped

Steps:

Toast the allspice, cinnamon, nutmeg and a pinch of salt in a medium saucepan over a medium heat until fragrant, about 2 minutes. Add the chicken stock and bring to a simmer. Place the couscous in a medium bowl. Pour the seasoned stock over the couscous and add the raisins. Gently stir to combine, then cover with plastic wrap and allow to sit until the stock is absorbed and the couscous is fluffy, 10 to 15 minutes.
Meanwhile, heat the olive oil in a large saute pan over a medium heat and cook the onions until translucent, stirring often, about 8 minutes. Add the garlic and cook for 2 more minutes. Season with salt and pepper.
Add the mushrooms and cook until softened and caramelized, 5 minutes. Add the Swiss chard and continue to cook until it is fully wilted, 3 to 5 minutes. Taste and adjust the seasoning as needed.
Toss the Swiss chard mixture into the couscous along with about half of the parsley, then stir. Top with the remaining parsley and serve warm.

FALL COUSCOUS

FALL COUSCOUS image

Yield 6

Number Of Ingredients 14

Ingredients

1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 1/2 cups couscous
1 1/3 cups water, chicken or vegetable stock
1 tablespoon butter
1/3 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup finely chopped flat leaf parsley
Sea salt, to taste
Ground pepper, to taste

Steps:

Preheat oven to 425°F. Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave. Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

Tips:

To achieve the perfect texture for your couscous, use a 1:1 ratio of couscous to liquid. This will ensure that the couscous is light and fluffy.
Before cooking, toast the couscous in a pan with some butter or oil. This will add a nutty flavor and enhance the texture.
Use a variety of vegetables in your couscous dish to add color, flavor, and nutrients. Some great options include carrots, celery, onions, bell peppers, and zucchini.
Add some protein to your couscous dish to make it a complete meal. Grilled chicken or fish, or chickpeas or lentils are all great options.
Season your couscous dish with a variety of herbs and spices to taste. Some good options include cumin, coriander, paprika, and turmeric.
Serve your couscous dish hot or cold, depending on your preference. It can be enjoyed as a main course or a side dish.

Conclusion:

With its warm and inviting flavors, fall couscous is the perfect dish to enjoy on a cool autumn day. It is easy to make, versatile, and can be tailored to your own personal preferences. So next time you're looking for a delicious and satisfying meal, give this fall couscous recipe a try.