Don’t you just love when you create recipes that not only taste delicious but look beautiful and are full color? That’s exactly what I got here with this couscous with roasted butternut squash and feta cheese! Perfect combination of al dente pearl couscous, mixed with roasted vegetables, fresh herbs, and creamy feta cheese!
Ptitim was created in 1953 during the austerity period in Israel as a wheat-based substitute to rice. Israel took up the challenge and developed ptitim, which is made of hard wheat flour and toasted in an oven. The product was instantly a success, after which ptitim was made in the shape of small, dense balls (which the company termed “couscous”).
Ptitim (or Pearl Couscous) is made by extruding dough through a round mold, before it is cut and toasted, giving it the uniform natural-grain-like shape and its unique nutty flavor. Unlike common types of pasta and couscous, ptitim was factory-made from the outset, and therefore is rarely seen home-made from scratch. The store-bought product is easy and quick to prepare.
You can find it in the rice isle at the store and keeps great in the pantry! You can make any number of dishes out using the plain couscous as a base, think of it like plain rice or pasta! It goes great with chicken or topped with a piece of salmon. Add in veggies or simply add in parsley and some herbs for a quick and yummy side dish!
In this Couscous with Roasted Butternut Squash and Feta Cheese recipe I cook the pearl couscous with chicken stock vs water to add more flavor, then toss it with roasted bell peppers and soft roasted butternut squash. Finishing the dish with fresh herbs and salty feta cheese brings the nuttiness from the couscous, the smooth earthy texture from the butternut squash, and the sweetness from the bell peppers together beautifully.
Perfect for a side dish to your #weeknightdinners or a #MeatlessMonday main dish for the whole family! It comes together in about 45 minutes and keeps for up to 5 days in the fridge. Watch out, you may find yourself eating out of the bowl with a spoon, oh wait! That was me 😉
I paired this Couscous with Roasted Butternut Squash and Feta Cheese with pork chops and a flavor packed apple and onion mustard sauce, coming to blog next week! It would be delicious with any protein based main dish or honestly you could eat it alone and it would be just as good!
If you are looking for more delicious weekday side dishes check out these other recipes!
- Orzo Zucchini Boats
- Green Bean and Potato Salad
- Pineapple Avocado Salsa
- Corn and Zucchini Salad
- Summer Succotash Salad
- Carrot Top Pesto
Couscous with Roasted Butternut Squash and Feta Cheese
A flavor packed side dish that could also star as the main dish for Meatless Monday. Pearl Couscous is mixed with roasted butternut squash, sweet bell peppers, and topped with salty feta cheese for a flavorful and healthy dish.
Ingredients
- 1 cup Pearl Couscous
- 1.5 cups chicken stock
- 1 medium butternut squash, peeled and cubed
- 1 small red bell pepper
- 1 small orange bell pepper
- 4 Tbsp Extra Virgin Olive Oil
- 1/2 cup crumbled feta cheese
- 1 Tbsp herbs (I use rosemary and thyme but you can use what you have- parsley would be great!)
- Salt and Pepper
Directions
- Dice bell peppers and butternut squash into 1″ cubes. Toss with 2 tbsp EVOO and salt and pepper. Arrange on a sheet pan.
- Roast at 350 degrees for 30-45 minutes or until soft.
- While the vegetables are in the oven, prepare the couscous. Bring the chicken stock to a boil, add in pearl couscous and a dash of salt, cover. Bring to a simmer and cook for 10 minutes. Fluff with a fork when finished (gently break the couscous apart instead of stirring it).
- Mix together the roasted bell peppers, butternut squash, pearl couscous, feta cheese and herbs in a bowl. Drizzle with the remaining olive oil and serve warm.
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