Pearl couscous with squash makes a hearty Fall meal but adding lemon zest brightens and elevates it into a tasty Spring dish. Adding dried fruit like prunes or apricots provides a hint of sweetness to the meal and also a dash of iron. For athletes, the mix of nutrient-dense ingredients with the carbs in the couscous makes this recipe a win-win. Pop this side into your post-long workout nutrient regimen along with a lean protein choice like fish, grilled tofu, or chicken and you’re on the road to replenishment.
Pearl Couscous with Squash, Lemon, and Prunes
- 1 cup pearl couscous also known as Israeli couscous
- 2 tablespoons olive oil
- 1 ½ cups unsalted chicken or vegetable stock
- 1 small onion chopped
- 1 small acorn squash peeled, cubed, with seeds removed
- 10 chopped prunes or dried apricots
- ¼ cup chopped parsley
- Zest of one lemon
- ¼ teaspoon salt to taste (adding the salt rather than using salted stock allows you to control the total sodium)
- ¼ cup slivered almonds
- Using a medium saucepan, gently sauté the onion and lemon zest in olive oil until the onions are translucent.
- Add the cubed acorn squash and sauté for an additional 5 minutes or so until the squash starts to soften.
- Add the couscous, sauté for 1-2 minutes, stirring often.
- Pour the stock in the pan, stir to combine. Add the chopped prunes, salt, pepper, and parsley. Simmer on low for 8-10 minutes, stirring occasionally so that the couscous does not stick to the pan.
- Once the couscous is cooked, with no liquid remaining in the pan, remove from the heat. Add the slivered almonds. Stir to combine and serve immediately with fresh parsley sprinkled on top.
Nutrition planning is integral to achieve your optimal athletic performance. Gazelle Nutrition Lab delivers one-on-one or group nutritional counselling and consulting to both recreational and high-performance athletes. In addition, our Gazelle Recipe Page is a free resource for healthy recipes and health tips. Have questions? We’d love to hear from you! Get in touch!