Suppers: [wednesday] warm couscous & roasted

Yield: 6 Servings

Measure Ingredient
4 cups Butternut squash, cubed or sweet potato
1 \N Red onion, chopped
2 \N Garlic cloves, quartered
2 tablespoons Olive oil
1 cup Chick-peas, cooked, or kidney beans
½ cup Sweet red pepper, diced
1½ cup Vegetable stock, or water
1 teaspoon Ground cumin
1 cup Couscous
½ cup Frozen green peas, thawed
¼ cup White wine vinegar
¼ cup Vegetable oil
1 teaspoon Dried oregano
¾ teaspoon Salt
\N pinch Cayenne pepper
½ cup Fresh coriander, chopped or parsley
\N 1 day.]

Cut the butternut squash and onion into large bite-size pieces for this dish. You can use canned chick-peas or kidney beans in this recipe. A 19-ounce can contains about 2 cups of beans. Freeze leftovers for another day.

In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400F 200C oven, turning once, for 20-30 minutes or until browned on edges and just tender. Transfer to large bowl; add chick-peas and sweet pepper.

Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas. Remove from heat, cover and let stand for 5 minutes. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne. Toss gently.

[Can be made ahead, covered and refrigerated for up to Toss with coriander.

Serve with: sliced tomato salad, baked apples with vanilla yogurt.

May be served warm or at room-temperature the next day. Per serving: about 380 calories, 10 g protein, 15 g fat, 54 g carbohydrate good source iron, very high source fibre.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins

Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen

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