Couscous Olive Muffaletta with Roasted Eggplant, Bell Peppers and Butternut Squash

1 medium to large butternut squash, peeled, seeded and cubed

2 Japanese eggplant, peeled and cubed

8 mini red bell peppers, seeded and cut into 1/2” strips

3 tablespoons olive oil

Salt and pepper

1 cup multi-colored Israeli couscous

1 1/2 cup water or stock

1/4 cup sliced almonds, toasted

3 garlic cloves, peeled and chopped

1/3 cup Olive Muffaletta

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

1 teaspoon cumin

2 tablespoons fresh mint, chopped

Salt and pepper


  1. Preheat oven to 450.

  2. Toss butternut squash in a zip lock bag with 2 teaspoons olive and salt and pepper. Place on a baking sheet lined with parchment paper.  Do the same with the eggplant and bell peppers. Place in oven and roast for 30 minutes or until soft and slightly browned.

  3. Bring water or stock to a boil and add couscous. Follow directions for cooking on package.

  4. Meanwhile, toast sliced almonds. Remove from pan. In Same pan, add 1 teaspoon olive oil and sauté garlic until golden.

  5. Add almonds, garlic and Olive Muffaletta to couscous. Mix.  Add roasted vegetables and gently toss. Add lemon juice and rind, 1 teaspoon cumin, fresh mint, salt and pepper to taste.


Tip: Use an ice cream scoop to remove seeds from squash. So easy!


Flexing the recipe: To make gluten free or kosher for Passover, try a simple switch of couscous to quinoa.

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