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Whole Wheat Couscous With Roasted Winter Squash Recipe serves: 4
Prep Time 15 Minutes
Cook Time 30 Minutes

Nutritional Information

Amount Per Serving
Calories 324
% Daliy Value*
Total Fat 9 Grams
Saturated Fat 1 Grams
Cholesterol 0 Milligrams
Sodium 11 Milligrams
Total Carbohydrate 54 Grams
Dietary Fiber 12 Grams
Sugars 7 Grams
Protein 11 Grams
Calcium 77

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.

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

  1. Preheat oven to 375°.
  2. Spray squash with nonstick cooking spray. In roasting pan, arrange squash and onion and bake 30 minutes or until tender.
  3. 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.
  4. 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

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