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.
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.
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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