Butternut Squash Couscous

Ingredients

• 1 lb butternut squash, diced
• 10-15 white pearl onions, halved
• 1 tablespoon olive oil
• 1 cup water
• 1 teaspoon olive oil
• 1 cup whole wheat couscous
• 3 sprigs thyme
• sea salt

Directions

1. 1

   Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.

2. 2

   While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.

3. 3

   Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.