Acorn Squash Couscous Recipe | PBS Food

Acorn Squash Couscous

Make a big batch of this acorn squash couscous for the upcoming week. It features feta and hazelnuts, adding texture and extra flavor. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: 4-6



  • 1/2 acorn squash, cubed 
  • 1 tablespoons olive oil, plus more for serving
  • Kosher salt 
  • 2 cups couscous 
  • 3 3/4 cups water 
  • Juice from 1 lemon
  • 1 tablespoon olive oil
  • 2 ounces cubed feta 
  • 1/4 cup toasted hazelnuts, chopped 
  • 2 tablespoons minced Italian parsley 


  1. Preheat oven to 350 degrees. To a baking sheet, add the squash, along with olive oil and a few pinches of salt. Cook until tender, about 30 minutes. 
  2. To a small saucepan, add the couscous, water and 1/2 of salt. Set over medium heat, and bring to a simmer. Immediately cover the saucepan and cook until water has evaporated and couscous are tender, about 12 minutes. Drain the couscous and rinse with cold water. Transfer to a large bowl. 
  3. To the large bowl, add the lemon juice, olive oil, cooked squash, feta, hazelnuts and Italian parsley. Toss together until combined. Give it a taste and adjust the salt (I added about 1 teaspoon) to taste. Transfer to serving bowl. 
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