- 4
TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
- 1
CUP PEARL COUSCOUS
- 1
POUND BUTTERNUT SQUASH, PEELED, SEEDED AND CUT INTO ½-INCH CUBES (ABOUT 3 CUPS)
KOSHER SALT AND GROUND BLACK PEPPER
- 1
MEDIUM YELLOW ONION, CHOPPED
- 4
MEDIUM GARLIC CLOVES, CHOPPED
- 1
TABLESPOON GROUND CUMIN
- 2
BAY LEAVES
- 1
15½-OUNCE CAN CHICKPEAS, RINSED AND DRAINED
- 1
TABLESPOON LEMON JUICE, PLUS LEMON WEDGES, TO SERVE
- 3
OUNCES FETA CHEESE, CRUMBLED (ABOUT ½ CUP)
- 3
TABLESPOONS CHOPPED FRESH DILL, DIVIDED
In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a small bowl.
In the same pot over medium-high, heat 2 tablespoons of the remaining oil until shimmering. Add the squash, then stir in 1 teaspoon salt and ½ teaspoon pepper. Distribute in an even layer and cook without stirring until well browned, 3 to 5 minutes.
Stir occasionally and continue to cook until a skewer inserted into the largest piece meets no resistance, another 3 to 5 minutes. Transfer to a medium bowl and set aside.
Return the pot to medium-high. Add the remaining 1 tablespoon oil, the onion, garlic and 1 teaspoon salt, then cook, stirring occasionally, until the garlic begins to brown, 2 to 3 minutes.
Add the cumin and bay, then cook, stirring, until fragrant, about 30 seconds. Stir in 2 cups water and the couscous. Cover and simmer until the couscous is tender but not mushy, about 7 minutes
Off heat, remove and discard the bay. Stir in the chickpeas, squash, lemon juice and 2 tablespoons of dill. Taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon dill and the feta. Serve with lemon wedges.
