1 large butternut squash, seeded, peeled and cut into 1-inch cubes
1 large red onion, halved lengthwise, cut into 1/2-inch slices
3 tablespoons olive oil
1 teaspoon lemon pepper
ground black pepper, to taste
3/4 cup plain or herb-flavored couscous
1 cup chicken or vegetable broth
1 can (15 oz.) chickpeas (garbanzo beans), drained
crumbled feta (optional)
preheat oven to 425°f.
in a large bowl combine squash, onion, oil, lemon pepper, and pepper to taste; stir to coat.
place vegetables in a single layer in a large baking pan.
roast 25–30 minutes or until lightly browned and squash is tender, stirring once.
meanwhile, in a medium saucepan cook couscous in broth according to package directions.
fluff with a fork, and transfer to a large bowl.
add chickpeas, roasted vegetables, and pepper to taste; stir gently to combine.
if desired, sprinkle with crumbled feta, and serve.