Pearl Couscous with Squash, Lemon, and Prunes
This recipe for Pearl Couscous with Prunes, Lemon, and Squash makes a bright and tasty side for grilled chicken and fish.
- 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.
Serving: 196gCalories: 230kcalCarbohydrates: 38gProtein: 6gFat: 7gFiber: 4g