Looking for an easy one-pan meal for those busy summer nights? Try this Baked Pearl Couscous & Butternut Squash with Basil Tahini recipe.

Butternut squash isn't just for colder months. It's rich in beta-carotene and vitamin C, both of which support skin health and immune function—two things that matter when you're spending more time in the sun or feeling run down from a busy season. Its natural sweetness also pairs well with lighter herbs and sauces, like basil tahini dressing.

Pearl couscous adds a satisfying texture and provides a steady source of carbohydrates—important for energy, especially if you're active or spending more time outdoors. Unlike typical refined carbs, couscous paired with fiber and fat is easier on blood sugar and digestion.

This dish is flexible. It can be served warm or room temperature, and it's easy to add in whatever you have on hand—greens, lentils, grilled protein, or leftover roasted vegetables. It works well as a simple weeknight meal or a make-ahead lunch you can take outside.

Try it out for your meal prep this week!

Ingredients

  • 1 large large shallot, sliced
  • 1 medium butternut squash, peeled and chopped into 2-inch pieces (about 5 cups chopped squash)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon za'atar
  • 1 teaspoon smoked paprika
  • sea salt and ground black pepper, to taste
  • 2 cups vegetable stock
  • 1 ½ cups pearl couscous
  • 15 oz can chickpeas, drained and rinsed (1 ½ cups cooked chickpeas)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups baby spinach, chopped
  • ¼ cup pine nuts, toasted
  • pickled red onions, optional

For the Basil Tahini 

  • ¼ cup tahini
  • 2 green onions, rough chopped
  • ⅓ cup fresh basil leaves
  • 1 tablespoon lemon juice
  • 1 small clove garlic
  • 1 teaspoon maple syrup
  • sea salt and ground black pepper, to taste
  • ¼ cup water

Directions

  1. Heat the oven to 425°F. Set out a 9×13-inch baking dish.
  2. To the baking dish, add the shallot, squash, olive oil, garlic, za'atar, smoked paprika, salt, and pepper. Toss everything to coat and bake in the oven for 25-30 minutes, or until squash is soft and caramelized a bit on the edges, stirring it up at the halfway point.
  3. Near the end of the 30 minute roast, bring the vegetable stock to a boil in a small saucepan.
  4. Once the 30 minutes are up, remove the baking dish from the oven. Add the boiling stock, pearl couscous, chickpeas, and a fat pinches of salt and pepper directly to the dish. Gently stir to combine. Cover the dish tightly with foil and return to the oven for another 20-25 minutes, or until the couscous is soft and the liquid is totally absorbed.
  5. While the second bake is happening, make the basil tahini. In an upright blender, combine the tahini, green onions, basil, lemon juice, garlic, maple syrup, salt, pepper, and water. Blend on high until completely smooth. Set aside.
  6. Remove the finished bake from the oven and take the foil off the top. Stir in the lemon zest, lemon juice, and baby spinach. Keep stirring until the spinach is slightly wilted.
  7. Serve the baked couscous and squash hot with toasted pine nuts, pickled red onions, and drizzles of the basil tahini on top. Enjoy!

Recipe from The First Mess.

If you're looking for more support with your nutrition, contact one of our Naturopathic Doctor's or Holistic Nutritionist's for more information.