Israeli Couscous with Roasted Squash, Spicy Citrus Pesto and Queso Fresco


Serves 4

1 pound Delicata squash, cut in half lengthwise, seeded, then cut into half inch slices*
1 tablespoon extra virgin olive oil
1 tablespoon cumin seeds
2 cups Israeli couscous
2 ½ cups water
1 tablespoon We Olive Fresh Garlic Olive Oil
¼ cup Spicy Citrus Pesto (recipe follows)
¼ cup queso fresco
¼ cup toasted pepitas
kosher salt and freshly ground black pepper, to taste

Preheat the oven to 400 degrees. On a large baking sheet, toss the squash slices with olive oil, cumin seeds, salt and pepper, arranging squash so slices are not overlapping. Roast for 15 – 20 minutes, or until tender.

Meanwhile, bring water seasoned with 1 tablespoon salt to a boil. Add couscous, garlic olive oil, and a generous amount of black pepper to the water. Reduce the heat to low, cover and let simmer until water is absorbed and couscous is tender, 8 – 10 minutes.

To serve, toss the pesto and squash with the couscous until well coated. Divide among four bowls and garnish each with 1 tablespoon pepitas and 1 tablespoon queso fresco.

*It’s not necessary to peel a Delicata squash before roasting, like you would a butternut or acorn squash. The thin skin is edible and very tender when roasted. If you want to substitute another winter squash, peel it before slicing.

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