Suppers: [wednesday] Warm Couscous And Roasted Fall Veget
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Greek | Main dish, Vegetables | 6 | Servings |
INGREDIENTS
| 4 | c | Butternut squash, cubed |
| or sweet potato | ||
| 1 | Red onion, chopped | |
| 2 | Garlic cloves, quartered | |
| 2 | T | Olive oil |
| 1 | c | Chick-peas, cooked or |
| kidney beans | ||
| 1/2 | c | Sweet red pepper, diced |
| 1 1/2 | c | Vegetable stock, or water |
| 1 | t | Ground cumin |
| 1 | c | Couscous |
| 1/2 | c | Frozen green peas, thawed |
| 1/4 | c | White wine vinegar |
| 1/4 | c | Vegetable oil |
| 1 | t | Dried oregano |
| 3/4 | t | Salt |
| pn | Cayenne pepper | |
| 1/2 | c | Fresh coriander, chopped |
| or parsley |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 521
Calories From Fat: 220
Total Fat: 25.4g
Cholesterol: 0mg
Sodium: 751.2mg
Potassium: 1324mg
Carbohydrates: 75.1g
Fiber: 28.1g
Sugar: 5.8g
Protein: 15.4g