Suppers: [Wednesday] Warm Couscous & Roasted Recipe
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Suppers: [Wednesday] Warm Couscous & Roasted
4 cup Butternut squash, cubed
-or sweet potato
1 Red onion, chopped
2 Garlic cloves, quartered
2 tbsp Olive oil
1 cup Chick-peas, cooked, or
-kidney beans
1/2 cup Sweet red pepper, diced
1 1/2 cup Vegetable stock, or water
1 tsp Ground cumin
1 cup Couscous
1/2 cup Frozen green peas, thawed
1/4 cup White wine vinegar
1/4 cup Vegetable oil
1 tsp Dried oregano
3/4 tsp Salt
pinch Cayenne pepper
1/2 cup Fresh coriander, chopped
-or parsley
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
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. 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
[-=PAM=-] PA_Meadows@msn.com |
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