Couscous with Winter Vegetables

Photo: Randy Mayor; Styling: Cindy Barr

In summer, substitute green beans, corn, and zucchini for the butternut squash and chickpeas. Leftovers are delicious for breakfast with a fried egg on top.

Yield: Serves 8 (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.8g
  • Carbohydrate: 31.2g
  • Fiber: 3.9g
  • Cholesterol: 10mg
  • Iron: 1.2mg
  • Sodium: 318mg
  • Calcium: 93mg

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chopped shallots
  • 1 jalapeño pepper, minced
  • 3 cups chopped peeled butternut squash
  • 1 (15-ounce) can unsalted chickpeas (garbanzo beans), drained
  • 1 cup uncooked couscous
  • 1 3/4 cups boiling water
  • 3/4 teaspoon salt
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)

Preparation

  1. 1. Heat butter and oil in a large straight-sided skillet over medium-high heat, stirring until butter melts. Add shallots; cook 3 minutes or until soft, stirring occasionally. Add jalapeño; cook 1 minute, stirring frequently. Add butternut squash; cook 8 minutes or until tender, stirring occasionally. Add chickpeas; cook 1 minute, stirring occasionally. Add couscous, and cook 1 minute, stirring constantly. Stir in 1 3/4 cups boiling water and salt; remove pan from heat. Cover and let stand 8 minutes. Fluff couscous mixture with a fork. Add fresh parsley and lemon juice; toss gently to combine. Top with Parmesan cheese.
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