One Pot Kale Bean Butternut Squash Couscous With Cranberries & Pistachios

One pot kale bean butternut squash couscous with cranberries and pistachios is the perfect, easy, and delicious dinner recipe to make any night of the week. It’s filled with nutritious savoury vegetables like kale and butternut squash, and has a nice sweet flavour from the dried cranberries. It also has some protein inside from the beans! The crushed pistachios give this dish a nice crunch. All of these flavours combined makes this couscous so delicious! It is also a great recipe to meal prep for the entire week.

couscous with kale butternut squash cranberries and pistachios in serving bowl

Ingredients you’ll need to make this one pot kale bean butternut squash couscous

  • Couscous: This is the star of the meal. I used regular couscous, not pearled. You can use pearled couscous if you’d like, but I prefer the smaller one for this recipe. And a tip to make your couscous extra fluffy is to add a tablespoon of vegan butter once your couscous is cooked to make sure it’s extra fluffy!
  • Roasted Butternut Squash: The butternut squash adds an extra veggie and so much flavour and warmth from the spices and being oven roasted. It gives this couscous dish some crispiness!
  • Sautéed Kale: Every dish needs a green in it! I sauteed this in a pan before adding in the other veggies with some minced garlic to add some extra flavour.
  • Black Beans: This couscous dish needed some protein to make it a balanced meal! We have our grain, veggies, healthy fats from the pistachios, and protein! You can add in any other bean you’d like, but I love the texture of black beans.
  • Dried Cranberries: Adding cranberries to this dish really makes your tastebuds experience all the flavours in this dish. I added cranberries to try and give this couscous dish an added pop of sweetness to balance out the savoury.
  • Pistachios: These add a delicious crunch of flavour and some flavour mixed with the veggies and cranberries.
  • Spices: Salt, pepper, garlic powder, onion powder, and turmeric are all needed to bring out the flavour in these ingredients.
couscous with kale butternut squash cranberries and pistachios in serving bowl

Couscous is one of my favourite grains! I always love switching up what I eat every week. One week I’ll have rice, another week quinoa, and then couscous. I normally do the same things each time – boil my rice, quinoa or couscous, and add some veggies and spices. With this couscous I decided to spice it up and make it a little more fancy by adding a roasted butternut squash and topping it with cranberries and pistachios. These two little changes really upgraded this dish to make it feel so fancy yet simple. If you’re in a dinner rut, this meal can get you back on track to making delicious dinner recipes.

Tips to perfect your couscous dish

  • Roast your butternut squash first. It takes about 40-45 minutes for the squash to roast, so letting it cook in the oven while you prepare your couscous and veggies on the stove top is a great way to save time.
  • Add butter to your cooked couscous. I boil water in a pot and add about 2 tbsp of olive oil to the boiled water, then add in the couscous. Let it cook for 5 minutes or as directed on package, then add in about 1 tablespoon of vegan butter to keep your couscous fully.
  • Sauté kale in a pan with minced garlic first. I add some olive oil to a pan, then add in about 2-3 cloves of minced garlic. Once the garlic is fragrant, add in your kale and let it sauté for about 10 minutes. Then, add in your butternut squash, beans, couscous, and spices to mix all the ingredients together.
  • Add in dried cranberries and crushed pistachios after everything is mixed together. Once you have added all your ingredients to your pan and turned off the heat, toss in your dried cranberries and pistachios.
couscous with kale butternut squash cranberries and pistachios in serving bowl

How to store your couscous

You can place your one pot kale butternut squash couscous in an airtight container in the fridge for up to one week. If you want to freeze this couscous you can place it in an airtight container and put it in the freezer for up to one month.

couscous with kale butternut squash cranberries and pistachios in serving bowl

If you’re looking for more easy one pot meals, my easy vegan rice and vegetables recipe is so easy and delicious to meal prep for the week!

One Pot Kale Butternut Squash Couscous With Cranberries & Pistachios in a serving bowl

One Pot Kale Bean Butternut Squash Couscous With Cranberries & Pistachios

Riri’s Recipes
This one pot kale bean butternut squash couscous with cranberries & pistachios is a perfect meal prep recipe. It has a delicious sweet and savoury mixture from the vegetables and cranberries. Enjoy this couscous dish any night of the week for a fancy yet easy dinner recipe.
Prep Time 40 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 50 mins
Course Main Course
Servings 6 people


For roasted butternut squash

  • 1 butternut squash, cubed
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar (optional)
  • salt and pepper, to taste
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes (optional)
  • 4 garlic cloves finely chopped
  • 2 tsp onion powder

For the couscous

  • 2 cups couscous, uncooked
  • 2 tbsp olive oil, to add to boiled water
  • 1 tbsp vegan butter, to add to cooked couscous

For kale and bean mixture

  • 2-3 tbsp olive oil, to drizzle in pan
  • 3 cloves garlic, minced
  • 4 handfuls fresh kale, chopped
  • 1/3 cup water, to cook the kale
  • 1 can black beans (roughly 2 cups if you cook them yourself)
  • 2 tsp onion powder
  • 1 tsp paprika
  • 2 tsp turmeric
  • salt and pepper, to taste
  • 1/3 cup dried cranberries (as a topping once cooked)
  • 1/3 cup pistachios, coarsely chopped (as a topping once cooked)


For the butternut squash

  • Preheat oven to 450ºF.
  • Line a baking tray with parchment paper or silicone baking mat and set aside.
  • Peel, remove seeds, and chop your butternut squash into small cubes. Toss cubed squash into a bowl.
  • Add olive oil, balsamic vinegar, garlic cloves, and spices to the cubed squash and toss everything together until all squash cubes are seasoned.
  • Place seasoned squash cubes on baking tray and let cook for about 40 minutes or until squash cubes are soft and can be pierced with a fork.
  • Once cooked, remove from oven and set aside to let cool.

For the couscous

  • Fill up a medium sized pot 3/4 of the way full and let water boil on high heat. Before water comes to a boil add in 2 tbsp of olive oil.
  • Once water is boiling, add in 2 cups of couscous and stir occasionally to ensure couscous does not stick to the pan. Let cook for about 5 minutes on high heat or until no water is left. Once couscous is cooked, turn off the heat, add in 1 tbsp of butter and mix well. Fluff up your couscous with a fork so it does not get clumpy, and set aside.

For kale and bean mixture

  • In a large pan, add in 2-3 tbsp of olive oil and 3-4 cloves of minced garlic. Set heat to medium high and add in your kale and water. Let kale sauté for 10 minutes.
  • Lower the heat of the stove to medium heat and add in your can of beans, butternut squash, and couscous and stir everything together. Add in remaining spices (onion powder, paprika, turmeric) and adjust salt and pepper as necessary. Let all of the ingredients cook for another 5-10 minutes.
  • Turn off the heat and add in cranberries and crushed pistachios to the couscous mixture. Use two wooden spoons or spatulas to combine everything together.
  • Enjoy!


How to store: Place couscous in an airtight container and put in the fridge for up to one week. 
How to freeze: Place couscous in an airtight container and place in the freezer for one month.
Keyword butternut squash kale couscous, couscous salad recipes, vegan dinner recipes

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Author: Riri's Recipes

Hi and welcome to Riri's Recipes! This blog is here to be your guide to healthy, nutritious, and simple recipes! My goal is to share my love of food with the rest of you, and hopefully inspire others to be as passionate about food like I am. This blog will contain healthier versions of classic desserts and meals, as well as my own personal creations. Food is FUEL, and it is so important to feed our bodies what they need in order to perform at their best. Eating mindfully and intuitively will help us keep our bodies and mind at peace, making us healthier and happier living beings. That being said, happy eating!

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