Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Recipe

Step 1

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.

Step 2

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.

Step 3

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 1 day.]

Step 4

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.

Things You'll Need

  • 4c Butternut squash, cubed
  • -or sweet potato
  • 1 Red onion, chopped
  • 2 Garlic cloves, quartered
  • 2tb Olive oil
  • 1c Chick-peas, cooked, or
  • -kidney beans
  • 1/2c Sweet red pepper, diced
  • 1 1/2c Vegetable stock, or water
  • 1ts Ground cumin
  • 1c Couscous
  • 1/2c Frozen green peas, thawed
  • 1/4c White wine vinegar
  • 1/4c Vegetable oil
  • 1ts Dried oregano
  • 3/4ts Salt
  • Cayenne pepper
  • 1/2c Fresh coriander, chopped
  • -or parsley

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