Butternut Squash Couscous

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Butternut Squash Couscous

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Whole wheat couscous has a lovely nutty flavour, accentuated in this fast, healthy side dish by slivered almonds. Dark orange vegetables such as butternut squash are full of beta-carotene.

Tags: Intermediate, 30 mins, Side Dishes, Vegetables, Pasta & Noodles, Holiday Insider’s Report 2011, Low Fat, Low Sodium, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information

Ingredients

1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 1/2 cups (375 mL) diced peeled butternut squash
1 small onion, chopped
1 cup (250 mL) PC Memories Of® Marrakech Whole Wheat Couscous
1 cup (250 mL) water
1/4 cup (50 mL) slivered almonds toasted
1/4 tsp (1 mL) salt
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) fresh lemon juice

Instructions

  1. In small saucepan, heat oil over medium heat; cook squash until softened, about 5 to 7 minutes. Stir in onions and almonds; cook 3 minutes longer.
  2. Pour in 1 cup (250 mL) water. Bring to a boil. Stir in couscous and salt. Remove from heat. Cover and let stand 5 minutes.
  3. Remove lid. Fluff with a fork. Gently stir in parsley and lemon juice.

 

Chef's Tips

To save time, buy a pack of peeled butternut squash in the produce section, and cube it. Or buy a pack of cubed squash; cut large cubes into smaller ones.

Nutritional Information
Per 2/3 cup (150 mL)
Calories 180 Cal
Fat 4.5 g
Sodium 100 mg
Carbohydrate 29 g
Fibre 3 g
Protein 5 g