WHOLE WHEAT COUSCOUS WITH ROASTED WINTER SQUASH
You Can Make This Recipe All Year Long; In Winter, Use Fresh Squash And In Spring Or Summer, You Can Use Zucchini Or Yellow Squash.
- Serves 4
- |
- prep time: 15 minute(s)
- |
- cook time: 30 minute(s)
Ingredients:
|
1 acorn squash, cut into 8 pieces and seeded
1 onion, quartered
3/4 cup water
1 Tbsp. Bertolli® Classico™ Olive Oil
1/2 cup whole wheat couscous
2 Tbsp. raisins or golden raisins
1-1/2 cups chick peas or garbanzos, rinsed and drained
1/4 cup chopped mint
1/4 cup chopped flat-leaf parsley
2 Tbsp. pine nuts
|
Directions:
Preheat oven to 375°.
Spray squash with nonstick cooking spray. In roasting pan, arrange squash and onion and bake 30 minutes or until tender.
In 2-quart saucepan, bring water and Olive Oil to a boil over high heat. Stir in couscous and raisins; remove from heat and let stand covered 5 minutes. Stir in chick peas, mint and parsley.
Serve couscous with squash and onion and sprinkle with pine nuts.
This recipe was developed by "Best Life". Best Life is a trademark owned by Best Life Corp. Learn more about the Best Life program at www.thebestlife.com
Nutrition Information per serving
Calories 324, Saturated Fat 1g, Total Fat 9g, Cholesterol 0mg, Sodium 11mg, Total Carbohydrates 54g, Sugars 7g, Dietary Fiber 12g, Protein 11g, Calcium 77%
|