Israeli Couscous with Moroccan-Roasted Butternut Squash

Israeli Couscous with Moroccan-Roasted Butternut Squash Recipe
Oxmoor House
Oil-cured olives pack a punch of flavor because they have been soaked in herb or spice-infused oil for several months. To save time, roast the squash while the couscous cooks.


3 servings (serving size: 1 cup couscous and about 1 cup squash)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 23 Minutes

Nutritional Information

Calories 439
Caloriesfromfat 0.0 %
Fat 11.2 g
Satfat 1.8 g
Monofat 5.2 g
Polyfat 3.3 g
Protein 10.4 g
Carbohydrate 80 g
Fiber 11.2 g
Cholesterol 0.0 mg
Iron 9.4 mg
Sodium 620 mg
Calcium 132 mg


Cooking spray
1 1/3 cups Israeli couscous
2 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pitted oil-cured olives, halved (about 12 olives)
1/4 cup fresh mint leaves, coarsely chopped
3 tablespoons sliced almonds, toasted
Nonfat Greek yogurt (optional)
Fresh mint leaves (optional)


1. Heat a medium saucepan over medium-high heat; coat pan with cooking spray. Add couscous; sauté 1 minute. Stir in water, salt, and pepper. Bring to a boil; reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat. Add olives, mint, and almonds; toss well.

2. Divide couscous among 3 plates. Top evenly with Moroccan-Roasted Butternut Squash. Serve with yogurt, and garnish with mint leaves, if desired.