Warm Couscous & Roasted Fall Vegetables
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
butternut squash
cubed or sweet potato |
*
|
| 1 | each |
red onion
|
|
| 2 | each |
garlic cloves
quartered |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
chickpeas (garbanzo beans)
cooked, or kidney beans |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| 1 ½ | cups |
vegetable stock
or water |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | cup |
couscous
|
|
| ½ | cup |
green peas
thawed |
|
| ¼ | cup |
white wine vinegar
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
oregano
dried |
|
| ¾ | teaspoon |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| ½ | cup |
coriander
fresh, chopped, or parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
butternut squash
cubed or sweet potato |
*
|
| 1 | each |
red onion
|
|
| 2 | each |
garlic cloves
quartered |
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
chickpeas (garbanzo beans)
cooked, or kidney beans |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 355 | ml |
vegetable stock
or water |
|
| 5 | ml |
cumin
ground |
|
| 237 | ml |
couscous
|
|
| 118 | ml |
green peas
thawed |
|
| 59 | ml |
white wine vinegar
|
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
oregano
dried |
|
| 3.8 | ml |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 118 | ml |
coriander
fresh, chopped, or parsley |
*
|
Directions
In 13x9-inch baking dish , toss squash, onion and garlic with oil; roast in 400℉ (200℃) 200C oven, turning once, for 20 to 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 1 day.] Toss with coriander.
Serve with: sliced tomato salad, baked apples with vanilla yogurt.
May be served warm or at room-temperature the next day.
