This couscous is the only thing I ever want again.




Get on my fork.

Then in my belly.







Oh and speaking of repeats. See that teensy rug burn on baby girl’s forehead? It’s from doing down dog (without hands) on repeat this week. She is hilarious. I need to film it for you all.

DOW DOWWWWD. (down dog)

MO-MO DOW DOW (more down dog)

PUNCHY (Punky, do down-dog with me)

GO WAY FLY (leave me alone, Punky)

BU-NA QUASH (butternut squash)

KEENY (zucchini)

GUYS (couscous…we call them little guys)

Now repeat those words seventy thousand times and you have our lovely little life on repeat.

Maybe I don’t need to film it for you all.


Butternut Squash + Zucchini Couscous

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  • 1 medium butternut squash, peeled and cubed
  • 2 medium zucchini, cubed
  • 1 C pearled couscous
  • 1 1/4 C vegetable broth
  • 1/4 C + 2 T olive oil (divided)
  • 3-4 sage leaves
  • salt and pepper to taste

Preheat the oven to 450 degrees.

Arrange the butternut squash on a baking sheet. Drizzle with 1 T olive oil and toss to combine. Season with salt and pepper and roast for 20 minutes.

At the 20 minute mark, toss the squash add the zucchini to the pan (drizzling with the remaining 1 T olive oil) and return to the oven for another 15 minutes.

Meanwhile, bring the vegetable broth to a boil. Add the couscous, cover, and turn the heat down to low. Simmer for 15 – 20 minutes or until liquid is absorbed.

In a small skillet or saucepan, heat the remaining 1/4 C olive oil. Add the sage leaves, about 1 minute on each side, and drain them on a paper towel. Save the olive oil. When the sage is cooled, crumble it into small pieces and set aside.

When the vegetables are finished roasting, combine all the ingredients (including the reserved olive oil and the crumbled sage leaves), season with salt and pepper and enjoy. Repeat.

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