Butternut Squash Couscous

I saw this on a cooking blog website and after having bought way more butternut squash than I needed, it seemed like a great solution. It's really good; the roasting of the squash brings out its flavor a lot. I think Next time I'll try replacing the thyme with basil. Prep time includes dicing the vegetables.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  lb  butternut squash, diced
• 10 -15  white pearl onions, halved
• 1  tablespoon olive oil
• 1  cup water
• 1  teaspoon olive oil
• 1  cup  whole wheat couscous
• 3  sprigs thyme
•  sea salt

Directions

1. Toss squash and onions in 1 Tbsp olive oil. Roast in oven at 425 degrees for about 30 minutes or until squash is tender.
2. While squash is roasting, heat water and 1 tsp olive oil until boiling. Add couscous and remove from heat. Stir to make sure all the grains are coated, then cover and let stand 20 minutes. Fluff with a fork.
3. Combine squash and onions with couscous in a bowl. Add the leaves from thyme sprigs, plus a large pinch of salt, and mix to incorporate. Add a splash of olive oil if the mixture is too dry. Keeps well all week.