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Israeli Couscous with Moroccan-Roasted Butternut Squash

Oxmoor House
Prep time 5 mins
Cook time 23 mins
Yield 3 servings (serving size: 1 cup couscous and about 1 cup squash)
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.

Ingredients

  • 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
  • Moroccan-Roasted Butternut Squash
  • Nonfat Greek yogurt (optional)
  • Fresh mint leaves (optional)

Nutrition 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

How to Make It

  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.

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