Butternut Squash Couscous

• 1 lb butternut squash, diced
• 10 -15 white pearl onions, halved
• 1 tablespoon olive oil
• 1 cup water
• 1 teaspoon olive oil
• 1 cup whole wheat couscous
• 3 sprigs thyme
• sea salt

1. Toss squash and onions in 1 Tbsp olive oil.
2. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
3. While squash is roasting, heat water and 1 tsp olive oil until boiling.
4. Add couscous and remove from heat.
5. Stir to make sure all the grains are coated, then cover and let stand 20 minutes.
6. Fluff with a fork.
7. Combine squash and onions with couscous in a bowl.
8. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate.
9. Add a splash of olive oil if the mixture is too dry.
10. Keeps well all week.

butternut squash, white pearl onions, olive oil, water, olive oil, whole wheat couscous, thyme, salt

Taken from www.food.com/recipe/butternut-squash-couscous-294529 (may not work)