Discover a vibrant and delicious way to elevate your meals with our Radicchio Butternut Cauliflower Couscous recipe! This Italian-inspired dish is not only a feast for the eyes but also a harmonious blend of flavors and textures that will leave your taste buds dancing. With a perfect balance of sweet roasted butternut squash, tender cauliflower, and the slightly bitter crunch of radicchio, this dish is sure to impress your family and friends. Ready to dive into a culinary adventure that takes just 35 minutes? Keep reading to uncover the secrets to creating this colorful and nutritious masterpiece!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup couscous
- 1 cup butternut squash, diced
- 1 cup cauliflower florets
- 1 head radicchio, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prepare for roasting the vegetables.
- Dice the butternut squash into small, uniform 1/2-inch cubes. Break the cauliflower into small, bite-sized florets. Place both vegetables on the prepared baking sheet.
- Drizzle the butternut squash and cauliflower with 1 tablespoon of olive oil. Season generously with salt and freshly ground black pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender. The edges should be slightly caramelized.
- While the vegetables are roasting, prepare the couscous. Bring 1 cup of water to a boil in a medium saucepan. Remove from heat, add the couscous, cover, and let sit for 5 minutes.
- Chop the radicchio into bite-sized pieces, discarding the tough core.
- Fluff the cooked couscous with a fork and drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
- In a large serving bowl, combine the cooked couscous, roasted butternut squash, and cauliflower. Gently fold in the chopped radicchio.
- Taste and adjust seasoning if needed. The radicchio will add a slight bitterness that balances the sweetness of the roasted vegetables.
- Serve warm as a hearty side dish or light main course. The dish can be garnished with fresh herbs like parsley or basil if desired.
Tips
- Prep Ahead: To save time, you can chop the butternut squash and cauliflower a day in advance. Just store them in an airtight container in the fridge until you're ready to roast.
- Uniform Cuts: Ensure your butternut squash and cauliflower are cut into uniform sizes for even cooking and roasting. Aim for 1/2-inch cubes for the squash and bite-sized florets for the cauliflower.
- Experiment with Seasoning: Feel free to add your favorite herbs and spices to the vegetables before roasting. A sprinkle of smoked paprika or garlic powder can add an extra layer of flavor.
- Don’t Skip the Drizzle: The olive oil is crucial for achieving that golden-brown, caramelized effect on the vegetables. Make sure to coat them evenly for the best results.
- Taste as You Go: After combining the couscous with the roasted vegetables, taste the dish before serving. Adjust the seasoning as needed, especially since the radicchio adds a unique bitterness that can vary in intensity.
- Garnish for Flair: Add a touch of freshness by garnishing your dish with chopped parsley or basil just before serving. It not only enhances the presentation but also adds a burst of flavor.
- Serve Warm: This dish is best enjoyed warm, but it can also be served at room temperature, making it a great option for potlucks or picnics.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
