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- Yield:Serves 4
- Active time: 30 minutes
- Total time:45 minutes
- 1 medium butternut squash, peeled, end trimmed, seeds removed, flesh chopped
- 4 tablespoons olive oil, divided
- 2 tart apples, cored, cut into 1/2-inch cubes
- 4 ounces chorizo, chopped into 1/2-inch cubes
- 1 cup Israeli couscous
- 2 cups low-sodium chicken broth
- 1 tablespoon sherry vinegar
- 1/4 teaspoon smoked paprika
Preheat oven to 450°F. Toss butternut squash with 2 tablespoons of oil in a large roasting pan and season to taste with salt and pepper. Transfer pan to oven and cook for 10 minutes. Remove pan and stir squash. Add apples to the pan and return to oven. Cook until squash is tender, about 20 minutes more, stirring every 10 minutes. Remove pan when done.
Meanwhile, heat 1 tablespoon olive oil in a medium-sized saucepan over medium. Add chorizo and cook until the pieces crisp up, about 30 seconds. Stir in couscous and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add chicken broth, bring to a boil over high heat, then reduce heat to a maintain a simmer. Cook until couscous is tender and the liquid has evaporated, 8 to 10 minutes.
In a large bowl, stir together remaining 1 tablespoon olive oil, sherry vinegar, and a pinch of salt and pepper. Add the couscous and the roasted squash and apples. Toss well. Season to taste with more salt and sprinkle with smoked paprika. Serve immediately.