Nutty, chewy Pearl Couscous wrapped in the flavors of shallots, cinnamon, star anise, ginger, turmeric, and paprika, then tossed with roasted carrots, butternut squash, and Andouille sausage. This dish is warm, comforting, and intensely satisfying, especially throughout the winter and fall.
- 2 large carrots, peeled and cut into 1-inch pieces
- A 1 1/2 lb butternut squash, peeled, seeds removed, and cut into 1-inch pieces (you should have 3 heaping cups)
- 1/4 cup extra virgin olive oil
- salt and pepper
- 9 - 12 ounces fully cooked Andouille Sausage links (*See note for substitutions.)
- 3 tbsp butter
- 1/2 cup minced shallot
- 1/2 tsp ground cinnamon
- 4 star anise
- 1/2 tsp ground ginger
- 1/4 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 - 1/2 tsp crushed red pepper (to taste)
- 1/2 cup dry white wine
- 1 3/4 cup chicken broth or water
- 1/2 cup dried apricots, chopped
- 1 1/3 cup pearl couscous
- 1 cup chopped fresh cilantro
- Heat the oven to 375 degrees.
- Toss the chunks of carrot and butternut squash with olive oil and spread them out onto a large rimmed baking sheet. Sprinkle with salt and pepper and roast for 15 minutes.
- Cut the sausage into slices that are approximately 1/2-inch thick. After the carrots and squash has been roasting for 15 minutes, remove the sheet pan from the oven and add the sausage slices. Toss the sausage with the vegetables, spread everything back out into an even layer, and roast for an additional 15 minutes, until the vegetables are tender and the sausage is slightly browned.
- Add the butter and minced shallots to a large heavy bottom saucepan. Cook over medium heat, stirring frequently, until the shallots are soft and look translucent. While the shallots cook, combine cinnamon, star anise, ground ginger, turmeric, paprika, and crushed red pepper in a small bowl. Add the spices to the shallots, reduce the heat to low, and cook for another 4-5 minutes, stirring constantly.
- Stir in the wine, turn the heat up to medium-high, and cook, stirring frequently, until nearly all of the wine has evaporated. Stir in the broth or water, bring to a boil, then add the couscous and apricots. Lower the heat enough to maintain a gentle simmer, cover the pan, and let cook for 6 minutes.
- Add the sausage, carrots, and squash to the saucepan and stir to combine. Let cook for another 2-3 minutes. Remove the pan from the heat and stir in the cilantro.
- The smoky, spicy flavor of Andouille sausage is lovely with the other flavors in this dish. However, you could use any variety of smoked sausage including cured chorizo or kielbasa.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Bowls
Keywords: butternut squash, couscous, grain bowl, andouille sausage, veggie bowls, sausage bowl, healthy dinner recipe, easy dinner recipe