Saucy Butternut Squash and White Beans with Pesto Couscous

Ingredients

• 2 tablespoons olive oil
• 2 onions (12 oz/340 g), chopped (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 small butternut squash (about 1¾ lb/800 g), peeled and cut into ½-inch (12-mm) pieces
• ¼ teaspoon ground nutmeg
• 2 cups (480 ml) vegetable stock or water
• 1 (15.5-oz/439-g) can white beans, such as cannellini or navy beans, rinsed
• 3 tablespoons fresh lemon juice, divided
• 1½ cups (290 g) white or whole-wheat couscous
• 1½ cups (360 ml) boiling water
• ¼ cup (65 g) pesto, plus more for serving
• 1 avocado, sliced
• ¼ cup (25 g) sliced almonds, toasted

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, 1½ teaspoons salt, and ½ teaspoon pepper. Cook, stirring often, until the onions are soft, 10 to 12 minutes.
2. Add the squash, nutmeg, and stock or water. Cover and bring to a boil, then reduce to a gentle simmer. Cook, stirring occasionally, until the squash is easily pierced with a fork, 12 to 14 minutes. The liquid should thicken considerably.
3. Stir in the white beans and cook until heated through, about 3 minutes. Stir in 2 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
4. Put the couscous in a medium heatproof bowl. Pour over the boiling water, cover, and let stand for 5 minutes, until no liquid remains.
5. Fluff the couscous with a fork, then fold in the pesto, remaining 1 tablespoon lemon juice, ½ teaspoon salt, and ½ teaspoon pepper.
6. Spoon the pesto couscous into bowls and top with the saucy squash and beans, sliced avocado, and toasted almonds. Finish with an extra dollop of pesto and season to taste.