Keep around those holiday favorites!


The healthy one’s of course! This dish became a new family favorite this year so I don’t plan on waiting another year to make it. Here’s the recipe to make this festive couscous anytime of the year!

Holiday Couscous

Yields 10-12 servings


1/2 of a small butternut squash (small dice)

3 teaspoons of olive oil

3 cups of Israeli cous cous

3 1/4 cups of vegetable stock

2 Tablespoon of butter

1/2 teaspoon of pepper

1 teaspoon of salt

1/2 teaspoon of cayenne

1 Tablespoon of rosemary

8 oz of feta cheese

9 oz bag of baby spinach (washed, chopped)

1/2 medium red onion

1/2 cup of craisins


Preheat oven to 350º.  Toss diced butternut squash with olive oil on a cookie sheet and roast in the oven for 45-60 minutes until tender. Cook couscous with stock, butter, pepper, salt, cayenne, rosemary over medium low heat (or add all ingredients to a rice cooker).  In the meantime sauté red onion in a pan over medium low heat until caramelized. Cook for 7-10 minutes. Add chopped spinach. Once the rice is completely cooked add the onions, spinach, roasted butternut squash, craisins and feta cheese (right before serving).