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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary test

prep:
5 mins
cook:
23 mins
total:
28 mins
Yield:
3 servings (serving size: 1 cup couscous and about 1 cup squash)
Nutrition Info
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Ingredients

Directions

  • 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.

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

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

Per Serving:
439 calories; fat 11.2g; saturated fat 1.8g; mono fat 5.2g; poly fat 3.3g; protein 10.4g; carbohydrates 80g; fiber 11.2g; iron 9.4mg; sodium 620mg; calcium 132mg.
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