Best 2 Fall Couscous Recipes

As the autumn season arrives, it's time to embrace the flavors of fall with a warm and comforting dish like fall couscous. This versatile grain, made from tiny pasta-like balls, offers a blank canvas for a variety of seasonal ingredients and spices. Whether you prefer a hearty vegetarian meal or a protein-packed dish with chicken or lamb, there's a fall couscous recipe out there to satisfy your cravings. From the earthy sweetness of roasted butternut squash to the aromatic notes of cinnamon and cumin, each bite of fall couscous promises a delightful symphony of flavors. Get ready to explore a culinary journey that celebrates the bounty of the autumn harvest.

Let's cook with our recipes!

FALL COUSCOUS WITH SWISS CHARD, RAISINS AND WARM SPICES

Fall Couscous with Swiss Chard, Raisins and Warm Spices image

Provided by Geoffrey Zakarian

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
One 15-ounce can chicken stock
1 1/3 cups Moroccan couscous
1/2 cup dark raisins
1/4 cup extra-virgin olive oil
1 small red onion, diced small
2 cloves garlic, minced
2 cups shiitake mushrooms, sliced
2 bunches Swiss chard, stems removed, leaves rough chopped (3 to 4 cups)
1/2 cup fresh parsley, finely chopped

Steps:

Toast the allspice, cinnamon, nutmeg and a pinch of salt in a medium saucepan over a medium heat until fragrant, about 2 minutes. Add the chicken stock and bring to a simmer. Place the couscous in a medium bowl. Pour the seasoned stock over the couscous and add the raisins. Gently stir to combine, then cover with plastic wrap and allow to sit until the stock is absorbed and the couscous is fluffy, 10 to 15 minutes.
Meanwhile, heat the olive oil in a large saute pan over a medium heat and cook the onions until translucent, stirring often, about 8 minutes. Add the garlic and cook for 2 more minutes. Season with salt and pepper.
Add the mushrooms and cook until softened and caramelized, 5 minutes. Add the Swiss chard and continue to cook until it is fully wilted, 3 to 5 minutes. Taste and adjust the seasoning as needed.
Toss the Swiss chard mixture into the couscous along with about half of the parsley, then stir. Top with the remaining parsley and serve warm.

FALL COUSCOUS

FALL COUSCOUS image

Yield 6

Number Of Ingredients 14

Ingredients

1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 1/2 cups couscous
1 1/3 cups water, chicken or vegetable stock
1 tablespoon butter
1/3 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup finely chopped flat leaf parsley
Sea salt, to taste
Ground pepper, to taste

Steps:

Preheat oven to 425°F. Combine butternut squash, onion, olive oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave. Combine defrosted squash and onion mixture, water or stock, butter and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

Tips:

Use high-quality ingredients: The better the ingredients, the better the final dish will be. Opt for fresh vegetables, lean proteins, and flavorful spices.
Toast the couscous before cooking: This will give it a nutty flavor and help it to absorb the liquid more evenly.
Use a flavorful broth: The broth is what will give your couscous its flavor, so make sure to use a good one. Vegetable broth, chicken broth, or beef broth are all good options.
Add vegetables and protein: Couscous is a great base for a variety of vegetables and protein. Try adding roasted vegetables, grilled chicken, or sautéed shrimp.
Season to taste: Don't forget to season your couscous with salt, pepper, and other spices to taste.
Let the couscous rest before serving: This will allow it to absorb all of the flavors and become more tender.

Conclusion:

With its versatility, delicious flavor, and easy preparation, couscous is a great option for a fall meal. Whether you're looking for a hearty main course or a light and flavorful side dish, there's a couscous recipe out there for you. So next time you're looking for a new and exciting dish to try, give couscous a try. You won't be disappointed.