Israeli Couscous with Moroccan-Roasted Butternut 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.

Yield: 3 servings (serving size: 1 cup couscous and about 1 cup squash)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 0.0%
  • Fat: 11.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3.3g
  • Protein: 10.4g
  • Carbohydrate: 80g
  • Fiber: 11.2g
  • Cholesterol: 0.0mg
  • Iron: 9.4mg
  • Sodium: 620mg
  • Calcium: 132mg


  • 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)


  1. 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. 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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