Israeli Couscous with Moroccan-Roasted Butternut Squash |
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Prep Time: 5 Minutes Cook Time: 23 Minutes |
Ready In: 28 Minutes Servings: 3 |
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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) |
Directions:
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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