Couscous with Roasted Butternut Squash and Beets

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.

3. Roast in the preheated oven until tender, about 30 minutes.

4. Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

5. Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

Tips

Cook's Notes:

I like to use fancy cheese like Wensleydale with cranberries for this dish, but any strong cheese of your choice works instead of the feta.

You can use 2 tablespoons dried parsley instead of fresh parsley.

You can use chicken stock instead of vegetable stock.