Couscous with Roasted Winter Squash, Apple, and Chorizo

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Couscous with Roasted Winter Squash, Apple, and Chorizo

Couscous with Roasted Winter Squash, Apple, and Chorizo

Nov 17, 2017Fall, Recipes, Winter

Well, it is the week before Thanksgiving and in between all of the prep for the big day, we’ve still got to eat…cue seasonal, easy recipes that can make a lot.  I made this recipe last night and it is delicious and full of flavor.  I wish that I had doubled or tripled it; which you can easily do (as long as you have a big enough bowl to mix it all in.)  My one tweak would be on the apples.  I used granny smith and cut them into 1/2 inch dice as instructed; they disintegrated.  Next time, I would cut them into 1 inch pieces or reduce their cooking time.  Everything tasted great, the apples were just off texture-wise.  Also, definitely taste at the end and don’t skimp on the smoked paprika.  Happy Thanksgiving!!


  • 1 medium butternut squash or small pumpkin or other winter squash (about 4 cups) 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 (this calls for Spanish cured chorizo, you could use Mexican chorizo, but it will need to be cooked until brown before adding the couscous)
  • 1 cup Israeli couscous
  • 2 cups low-sodium chicken broth
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon smoked paprika


  1. 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.

  2. 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.
  3. 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.