Couscous with Roasted Butternut Squash and Beets

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 medium beets, peeled and cubed
• 0.5 medium sweet onion, sliced
• 0.5 cup chopped raw almonds
• 3 tablespoons olive oil, or to taste
• 0.5 teaspoon garlic powder, or to taste
• 0.5 teaspoon onion powder, or to taste
• 0.5 teaspoon salt, or to taste
• 1.5 cups water
• 1 cube vegetable bouillon
• 1 cup couscous
• 1 (4 ounce) package crumbled feta cheese
• 0.25 cup dried cranberries
• 0.25 cup chopped fresh parsley

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
3. Roast in the preheated oven until tender, about 30 minutes.
4. Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
5. Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.