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Meal Prep with Acorn Squash Couscous

In this dish you can swap the roasted squash for eggplant or brussels sprouts or carrots. (Adrianna Adarme/PBS)

Couscous brings me so much happiness. This is maybe one of my favorite things to make and eat over a few days. I love making a big batch of this and then warming it up whenever I need a bit of something warm but still light tasting. The couscous does that for you! Promise!

I love this dish because you can easily integrate other vegetables. Swap the roasted squash for eggplant or brussels sprouts or carrots. They’re simple that way. The feta and hazelnuts add some lovely texture and take it from basic to exciting!

I say get creative with other mix-ins too. This also is the type of dish that is a perfect side. It plays well with roasted chicken or roasted fish. It’s a great substitute for the ever-popular “side salad.”

Meal Prep with Acorn Squash Couscous


  • 1/2 acorn squash, cubed
  • 1 tablespoons olive oil, plus more for serving
  • Kosher salt
  • 2 cups couscous
  • 3 3/4 cups water
  • Juice from 1 lemon
  • 1 tablespoon olive oil
  • 2 ounces cubed feta
  • 1/4 cup toasted hazelnuts, chopped
  • 2 tablespoons minced Italian parsley


  1. Preheat oven to 350 degrees. To a baking sheet, add the squash, along with olive oil and a few pinches of salt. Cook until tender, about 30 minutes.
  2. To a small saucepan, add the couscous, water and 1/2 of salt. Set over medium heat, and bring to a simmer. Immediately cover the saucepan and cook until water has evaporated and couscous are tender, about 12 minutes. Drain the couscous and rinse with cold water. Transfer to a large bowl.
  3. To the large bowl, add the lemon juice, olive oil, cooked squash, feta, hazelnuts and Italian parsley. Toss together until combined. Give it a taste and adjust the salt (I added about 1 teaspoon) to taste. Transfer to serving bowl.

This recipe originally appeared on the Fresh Tastes blog on PBS Food.

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