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
Ingredients
Directions
Source
Cooking Light Fresh Food Fast Weeknight Meals
Nutrition Facts
Per Serving:
439 calories; calories from fat 0%; fat 11.2g; saturated fat 1.8g; mono fat 5.2g; poly fat 3.3g; protein 10.4g; carbohydrates 80g; fiber 11.2g; cholesterol 0mg; iron 9.4mg; sodium 620mg; calcium 132mg.