By Stacy Goldberg

This delicious dish can easily replace your traditional holiday stuffing, while whole wheat couscous not only adds variety, but is an easy way to add fiber to your diet. An added bonus: each portion offers almost two servings of vegetables!

45 Minutes to Prepare and Cook

Ingredients

8 shallots, halved
1 butternut squash, about 3 pounds in weight, peeled and cut into 1/2 inch cubes
1 cup whole wheat Israeli (pearl) couscous
6 ounces spinach
1/2 teaspoon black pepper
2 tablespoons white wine vinegar
1 teaspoon rosemary, dried
1 1/2 teaspoons thyme, dried
1/4 cup Parmesan, shredded

Directions

Preheat oven to 375 degrees Fahrenheit.

Prepare a sheet pan with nonstick cooking spray or use a silicone baking liner. Place the shallots and the squash on the pan, and roast for 30 minutes, or until the shallots start to color and squash is just tender.

While the vegetables are roasting, prepare the couscous. Bring 1 1/4 cups of water to boil in a large saucepan, add couscous and stir. Cover, then reduce heat and simmer for 10 minutes. (Watch the water level in the pan to make sure you don’t burn the couscous.)

Once the couscous is cooked, turn off the heat, then add the roasted vegetables, spices, vinegar, and spinach. The spinach will steam from the heat of the couscous. Take the pan off the burner and stir in the cheese.

Makes 6 one cup servings.

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